Braising meat is a very simple process.

First, sear the meat. Get it dark and even across all its surfaces.

Then, remove the meat, and saute some aromatics in the pan: shallots, garlic, etc.

Deglaze the pan with wine, or other liquid.

Add the rest of the braising liquid – which could include stock, tomato sauce, cream, wine, beer, etc. – and bring to a boil.

Return the meat to the pan, and simmer until tender.

Remove the meat, and strain the liquid through cheesecloth or a fine strainer.

Reduce the braising liquid to a desired consistency, then serve the meat and sauce.

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