Braising is a cooking method that combines both moist and dry heat to tenderize tough cuts of meat. It typically involves searing the meat in a hot pan to develop flavor, then adding liquid, such as broth or wine, and covering the pot to cook slowly. This technique allows the meat to absorb flavors while becoming tender over time. There are two main types of braising: oven braising and stovetop braising. Oven braising uses the oven's consistent heat for even cooking, while stovetop braising relies on the heat from the burner. Both methods are effective for creating rich, flavorful dishes.