Braising is a cooking method where meat or vegetables are first browned in a little butter or oil, then slowly cooked in a tightly covered pot with a little liquid over low heat for a long period of time. This method of cooking is great for tough cuts of meat or vegetables by allowing them to become very tender and infused with flavor. Braising can be done in an oven or on a stove.

Muscle fibers consist mainly of water. When muscle fibers are heated, they contract and squeeze out the water causing shrinking and drying out. Connective tissues consist mainly of collagen and when heated also contract and squeeze out water. However, when the collagen in the connective tissues reach a certain temperature it melts into a rich flavorful gelatin. The dry muscle fibers then absorb this flavorful gelatinous liquid and braising is complete. Make sure to use a tight fitting lid on your pot to prevent the liquids from evaporating.