Category - Braise

Braising (from the French word, “braiser”) is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some liquid to add additional flavour. Most home cooks will braise far more than they realise. Braising is a healthy method to slow cook meat, fish and vegetables.  This is ideal as you can put it on, do something else and come back later when its ready. Recipes include Braised Pork with Mushrooms and ButterbeansBeef Braised in Coffee and Braised Short Ribs.
Make sure you choose the right pot to braise the recipe in.