Oven 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 transferring it to an oven-safe pot with a small amount of liquid, such as broth or wine. The pot is covered and cooked slowly in the oven, allowing the meat to become tender and infused with the flavors of the liquid and any added ingredients. This technique is ideal for cuts like beef chuck or pork shoulder, which benefit from long cooking times. The low, steady heat of the oven helps break down connective tissues, resulting in a flavorful and tender dish. Oven braising is often used in recipes for stews, pot roasts, and other hearty meals.