Braising

Braising is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid . It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso bucco and coq au vin are well known braised meat dishes, and the technique can be used to prepare fish, tempeh, tofu or fruits and vegetables.