What is the cooking technique known as "braising"?

Braising is a cooking technique that combines both moist and dry heat methods, specifically involving the slow cooking of meat in a small amount of liquid. This technique typically begins by searing the meat at a high temperature to develop flavor and color, followed by cooking it slowly in a covered pot with a modest amount of liquid, which could be stock, broth, wine, or even a combination of these. The low and slow cooking process allows the meat to become tender as the connective tissues break down, resulting in a flavorful dish.

The small quantity of liquid used during braising is crucial as it keeps the meat moist without boiling it. This results in a rich, concentrated flavor that would not be achieved through other methods that either utilize too much liquid or do not provide the necessary cooking time. Braising is often used for tougher cuts of meat, which require longer cooking times to become tender, making it a fundamental technique in both home and professional kitchens.