Definition: Braising involves browning an item (usually a large piece of meat) in a small amount of fat, over high heat. Then finishing it by slow cooking in a small amount of liquid in a covered pan in the oven or on the stove.
This method is often used when a fork tender result is desired. The initial browning of the meat seals in flavor and adds texture while the slow cooking adds moisture.
Recipes using this technique are often stew type dishes or meat dishes like tender shredded beef or chicken.
Pronunciation: br-AYZ
