Braise
Cooking food slowly in a covered pot with a little liquid, usually after browning it first.
Also: braising, pot roast
Braising uses two kinds of heat. The food, often a tough cut of meat, is first browned in fat. It is then cooked gently for a long time in a covered pot with a small amount of stock, wine or water. The slow, moist heat turns tough connective tissue into soft gelatin, and the cooking liquid becomes the sauce. Pot roast, coq au vin and Chinese red-braised pork are all braises. Vegetables such as cabbage and leeks can be braised too.