Braising is really a mix-cooking process that employs both moist and dry heats: usually, the meals is first seared in a high-temperature, then done in a covered box at a lower temperature while relaxing in some (variable) level of water (that might also add flavor). Though some creators create a variance between the two techniques, depending on whether additional water is added, braising of beef is often referred to as pan roasted.
Braising utilizes temperature, occasion, and water to stop working the tough connective tissue (collagen) that binds together the muscle fibers collectively called beef, which makes it a great strategy to cook harder, less expensive cuts. Several common dishes are extremely evolved methods of robust and usually boring foods that were cooking. Both pressure-cooking and slow-cooking (e.g., crockpots) are types of braising.