Braising is a combination of dry-heat and moist-heat cooking methods. Meats are first browned or seared in fat or in a hot oven, then simmered in a flavorful liquid until tender.
The popularity of properly braised items is due to the flavor imparted by the browning and by the sauce made from the braising liquid. Clearly, the quality of a braised meat depends greatly on the quality of the stock the meat is cooked in. Other liquids used in braising include wine, marinades, tomato products, and, occasionally, water.
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