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Definition: A two-step cooking method for tenderizing tough cuts of meat. The meat is initially seared and browned over high heat, and then slowly cooked in a covered pot or casserole with vegetables in a flavored liquid, such as broth and/or wine, for a long period of time.

Braising is a preferred method for softening the inedible connective tissue, or collagen, that runs through various cuts of meat, like chuck, beef short ribs or brisket.
Pronunciation: BRAY-zing
The best method for cooking a pot roast is braising.

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