Braising means first of all fry a dish slightly and then cook it slowly in a closed vessel or dish. The vessel is close so that the liquid present inside it does not evaporates.
Also, Braising is done to mix the flavors of different liquids or spices appropriately.
Thus, we can conclude that as a cooking method, braising is valued for its ability to retain flavor.
This method of cooking is economical because it allows the use of common cuts, it is efficient because it allows to prepare the food in a single pot. The preparation is simple as it does not require an elaborate preparation. The meat is cooked in a pot, seasoned from the beginning, and there is no need to intervene in the process.
