Braising utilizes both moist and dry heat to cook meat or vegetables. In most braises, a meat is covered partially in oil and seared, then placed in a pot and submerged in liquid to cook through. This method effectively dismantles the connective tissue in tougher meats and seals in moisture.

Braising is particularly effective for pork chops and tougher steaks, such as flank steak.

Most cuts of meat are made up of both muscle matter (which we eat) and collagen (which we don't.) Applying moist heat for a substantial time, the collagen becomes gelatin.

At temperatures higher than 140 degrees Fahrenheit, the muscle fibers re-absorb moisture and become tender.