Braising

Braising is a combination cooking technique that pairs dry and moist heat: the main ingredient, often a tougher cut of meat or a dense vegetable, is first seared at high heat to brown its surface, then partially submerged in a flavorful liquid such as stock, wine or beer and cooked slowly in a covered pot at low temperature, on the stovetop or in an oven, until it becomes tender. The technique's name comes from the French word braiser, and the same sear-then-simmer logic underlies dishes across many cuisines, from French daube to Chinese red-braising and American pot roast. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/