Braising is the method of cookery where food is half covered with an appropriate liquid and cooked slowly in a tightly lidded container
Braising seals in juices, that provide flavour and give colour to the base sauce. Braising can be done in an oven or on the top of the stove.
The process is carried out slowly , to tenderise the meat more effectively, this allows for the interchange of flavours between the food and the liquid .
Meat is cooked when a skewer can be pushed into the tender meat The sauce can be adjusted, if its too thin , by either the reduction of liquid or thickening If the sauce is too thick, more stock can be added
Most vegetables used in a braise are blanched first . The braising liquid for vegetables is too strong for a sauce