High Dry heat first to brown, then low and slow covered heat with some liquid. That’s the simple explanation

Some will say that “braising” is when you slow cook a piece of meat or fish in the oven with a bit of liquid. But I always was taught that it’s more of a combination cook. High heat dry searing, then low heat slow covered cooking with liquid.

For example: If you brown a chuck roast in the bottom of a pot before removing it, adding some veggies and then re-introducing it with some liquid, covering the pot and placing in the oven — that’s often referred to as ‘braising’ and some of us also call it “pot roasting.”

It’s the added liquid that really makes it braising.

For a more comprehensive and authoritative explanation, check out this post on the web site CULINATE: In Praise of the Braise.