What does braising involve?

Braising is a cooking technique that combines two methods: initially searing the food at a high temperature to develop flavor through browning, and then cooking it slowly at a lower temperature in a small amount of liquid. This method is especially effective for tougher cuts of meat, as the slow cooking process allows the connective tissues to break down, resulting in tender and flavorful dishes.

The sealing of meat in fat, often referred to as 'browning' or 'sautéing,' helps to create depth of flavor before introducing the moisture necessary for the slow cooking phase. This not only enhances the taste but also helps retain the juices within the meat, leading to a more succulent final product.

Emphasizing the importance of both stages, braising contrasts significantly with methods like boiling, which would not retain flavor as well, or baking, which relies on dry heat and does not generally result in the same tender texture associated with braised dishes.