The cooking process of slowly browning beef on all sides in small amount of oil in heavy pan. Drippings are poured off, beef is seasoned (if desired), and a small amount of liquid (i.e., broth, water, juice, beer, wine, etc.) is added to pan. Dish is covered tightly and simmered gently over low heat on top of range or in oven until beef is fork-tender. It is not necessary to turn beef cut over during cooking. Cooking liquid may be thickened or reduced for a sauce.
Vegetables are often included in the braising pot.