Braising

A slow cooking method in which tough cuts of meat are partially immersed in liquid in a covered pot or pan for long periods of time By only partially submerging the meat, the space above the liquid is filled with steam which does a better job of breaking down the tough connective tissue The denatured collagen is thought to melt into the meat, moistening it and allowing it to become tender Cooks commonly confuse braising with stewing or simmering, where the meat is totally submerged in liquid