Braising

n. method cooking where the food (generally meat) is first browned in fat and then cooked slowly in small amount liquid (stock, water, wine, etc.) in a covered pan

v. saute and then simmer slowly (of meat)

For the solder-like joining process, see brazing. Braising (from the French “braiser”) is cooking with moist heat, typically in a covered pot with a variable amount of liquid, resulting in a particular flavour.Braising relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat. It is an ideal way to cook tougher cuts. Many classic braised dishes such as Coq au Vin are highly-evolved methods of cooking tough and unpalatable foods.  Swissing, stewing and pot-roasting are all braising types.
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Noun
1. cooking slowly in fat in a closed pot with little moisture
(hypernym) cooking, cookery, preparation

Verb
1. cook in liquid; "braise beef"
(hypernym) cook
(classification) cooking, cookery, preparation

A cooking method where food (usually meat) is first browned in oil, then cooked slowly in a liquid (wine, stock, or water).

CUOCENDO IN STUFATO. STUFANDO. BRASANDO