Braising is a cooking technique that combines both dry and wet heat to tenderize food, typically meat. It starts by searing the food in a small amount of fat at a high temperature to develop flavor. After browning, the food is cooked slowly in a covered pot with a small amount of liquid, such as broth or wine, allowing it to become tender and absorb flavors. This method is often used for tougher cuts of meat, like beef chuck or pork shoulder, which benefit from the long cooking time. The result is a dish that is flavorful and moist, making braising a popular choice for hearty meals.