To Braise

Braising is defined as slowly cooking a large piece in a liquid over low consistent heat in a covered cooking vessel with an aromatic garnish. The finished goals of braising are to transform the connective tissues of tougher cuts of meat into gelatin, and to impart a particular flavor to a product. Braiser is performed by the saucier, or rôtisseur on a traditional Escoffier brigade.

Type: mixed because the product is seared to keep the natural juices within and finished by cooking in a liquid.