To braise food it is first, either quick fried to seal it or blanched. It is then placed on a mirepoix (roughly chopped onion, carrot and celery) in a covered container with just enough sauce or stock to cover it, then cooked in an oven until done.
There are two types of braising, brown braising where the food is cooked on a mirepoix with a sauce and white braising where the food is cooked on a mirepoix with white stock.
Braising is usually done in an oven at approx. 200C however lower temperatures can be used with longer cooking times. A lid is always required, so casseroles and braising pans are the most common containers used, however if you have an oven suitable saucepan this could also be used.
As with stewing it’s important to handle your braising pan correctly, using dry cloths when lifting to avoid burns.
The big bonus when braising is that nutrients and flavour are retained in the braising liquid, so if it was a sauce to begin with then the flavours will have intensified and if the braising liquid was a stock this can be used to make a sauce or gravy to be served alongside.