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
The best method for cooking a pot roast