Braising

Braising (from the French word braiser) 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).

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.

[1][2] 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 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).

[3][4] Sometimes foods with high water content (particularly vegetables) can be cooked in their own juices, making the addition of liquid unnecessary.