Braising is a combination-cooking method that uses both wet and dry heats. Typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid such as wine, broth, coconut milk, or beer. It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso buco and coq au vin are well-known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu, or fruits and vegetables.

The basic steps of braising are as follows:

• The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavor (through the Maillard reaction).
• If the food will not produce enough liquid of its own, a certain amount of cooking liquid that often includes an acidic element (e.g., tomatoes, beer, balsamic vinegar, wine) is added to the pot, often with stock.
• The dish is then covered and cooked at a very low simmer until the meat becomes so tender that it can be "cut" with just the gentlest of pressure from a fork (versus a knife).
• Often the cooking liquid is finished to create a sauce or gravy as well.

Braising is a great way to cook tough cuts of meat, as it helps to break down the connective tissue and make the meat tender. It is also a forgiving cooking method, as it is difficult to overcook the food.