braise

This culinary technique combines dry heat and moist heat to transform tough cuts of meat into tender dishes. It begins with searing the surface to create a Maillard reaction, which adds deep flavor and color, before transitioning to a slow simmer in a covered vessel. Unlike stewing, where the food is typically submerged in liquid, braising uses a smaller amount of liquid that only partially covers the ingredient. This distinction allows for a more concentrated sauce and a different texture in the final product.