Braise

Unlike poaching, which is to cook submerged in a large amount of liquid, braising is cooking in a small amount of liquid so the braising liquid is easily concentrated before serving. The adjectives white or brown describe whether the meat has been browned; short or long braises refer to the length of the cooking time. The finished braising liquid is often enhanced with herbs, butter, or cream. See also Casserole Braising; Cuillère, à la; Étuver; Poêler; Pot Roasting.