To braise means to cook food by first browning it in hot fat, then simmering it slowly in a small amount of liquid in a covered pot. When you braise meat, you might sear it in oil until it gets a golden crust, then add some broth, cover the pot, and let it cook gently for hours until it becomes incredibly tender.

Braising transforms tough cuts of meat into fork-tender meals. The long, slow cooking in liquid breaks down the tough fibers, making the meat so soft it practically falls apart. You might braise short ribs, pot roast, or chicken thighs. Vegetables like cabbage or celery can be braised too.

The method works because the covered pot traps steam and moisture, keeping everything from drying out during the long cooking time. The braising liquid also becomes a rich, flavorful sauce. Think of dishes like pot roast: it’s braised, combining searing heat at the start with patient, gentle cooking afterward. Braising requires time and attention, but the result is worth the wait.