A combination cooking method that starts with browning food at high heat, then finishing with slow, moist cooking in a small amount of liquid in a covered pot. Ideal for tough cuts of meat.
From French 'braiser,' derived from 'braise' meaning 'live coals.' Originally, braising pots were placed on coals with more coals piled on the lid, creating even heat from above and below - a technique still reflected in Dutch oven cooking.
Braising transforms tough, collagen-rich cuts into tender, flavorful dishes through a two-stage process: initial browning creates complex flavors through the Maillard reaction, then slow moist heat dissolves collagen into silky gelatin. This is why cheap cuts often make the most delicious braises!
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