What does "braising" involve?

Braising is a cooking method that combines both dry and wet heat to effectively enhance the flavor and tenderness of food, particularly in tougher cuts of meat. This method begins with searing the meat at a high temperature, which caramelizes the surface and creates rich flavors through the Maillard reaction. After searing, the meat is then cooked slowly in a small amount of liquid, typically in a covered pot, allowing it to become tender over time as the flavors meld and the connective tissues break down.

This technique is particularly beneficial for tougher cuts of meat that require longer cooking times to become tender. The initial high-heat searing locks in juices while adding depth to the flavor, and the subsequent slow cooking in liquid ensures that the meat remains moist and infuses the dish with additional flavors from the liquid and any accompanying ingredients (like vegetables or spices).

The other cooking methods mentioned do not accurately reflect the process of braising. Cooking in an oven does not necessarily involve the combination of searing and slow cooking in liquid. Boiling food until tender pertains to a quick cooking method that relies on water, which does not include the searing step integral to braising. Cooking over low heat without liquid describes a different process, often referred to as dry cooking,