Braising
A sear first, then a long, quiet cook in a little liquid under a lid.
What to do
- Brown the meat. Liquid comes after the colour.
- The liquid should reach a third or halfway up the meat, not cover it.
- Lid on, quiet heat, until a fork slides in without force.
A common slip. A pot full of water from the start, and you have boiled meat with no crust.