Braise, Braising or Braised. This is a combination-cooking method that uses both moist and dry heat. Braising allows tougher, fattier cuts of meat to become tender, usually holding richer and more prominent flavours than the well know tender cuts on the supermarket shelf.
Usually a cut of meat will be seared quickly in a hot pan, then later cooked slowly in the ‘braising liquor for a long period of time. Typically meats are braised for 3-5 hours, sometimes more or even overnight.