Braise

Beef Braise

To braise is to sear food lightly over high heat then cover the pan and finish off the cooking in lower heat in some amount of little liquid. This technique of cooking is also called Pot roasting depending on the amount of liquid added.

This method of cooking is usually applied to meats which are tougher and need time to break down the connective tissue. pressure cooking and slow cooking are also methods of braising.