What does "braising" involve?

Braising is a cooking method that involves cooking food slowly in a small amount of liquid after it has been browned. This technique typically starts with searing the food, often meat, to develop flavor through caramelization. The food is then placed in a pot with a small quantity of liquid, such as broth, wine, or water, and covered, allowing it to tenderize over low heat for an extended period. This method is particularly effective for tougher cuts of meat, as the slow cooking process helps break down the connective tissues, resulting in tender and flavorful dishes. The combination of both dry and moist cooking techniques makes braising a versatile and efficient method in kitchen practices.