Braising is a cooking method usually used for tougher cuts of meat, such as pot roasts, rumps, shanks and ribs, and sometimes for vegetables. The food cooks in liquid, similar to stewing, in order to add flavor and to moisten and tenderize the meat. This technique is also known as pot-roasting. Braising/pot-roasting is a much more effective means for breaking down the tough fibers than any dry heat cooking method. The internal temperature of the meat reaches a level that is sufficiently high to melt the connective tissues and fat. The moisture in the pan prevents the outer portions of the meat from drying out. The steps: 1. Make sure that whatever cuts of meat or vegetables you're using are roughly the same size so they cook evenly. 2. Heat a heavy frying pan, then add a little oil and heat that, too. 3. Season the meat or vegetables on both sides with salt and pepper, or whatever seasonings your specific recipe requires. 4. When the pan is nice and hot, add the meat or vegetables and saut� at high heat to quickly brown the outside. This adds color and flavor. Without browning, meat would look gray and lifeless, and vegetables limp, at the end of the cooking time. 5. When nicely browned, add enough liquid to the pan to come about halfway up the sides of the meat or vegetables. Liquid used for braising is usually water, stock, wine or a combination. 6. At this point you have two options; you can lower the heat and simmer the recipe slowly until everything is tender, or you can place the whole pan (provided it's ovenproof) in the oven and bake it. That's up to you; what's more important is that the meat or vegetables cook slowly in the liquid and that the liquid never evaporates. (See tips below to decide whether to cover the dish.) 7. Check for doneness according to what you're cooking. Be aware that braising is a slow-cooking method. Most braised dishes take from 45 minutes (for smaller cuts of meat and poultry) to 6 hours for really tough shanks and ribs.

Its a combination cooking method (stewing + raosting)