Braising is a low-heat, moist-heat method of cooking that creates a tender and flavorful dish with a rich and savory sauce. To achieve success in this culinary technique, you must choose the right cut of meat, season it well, and use the appropriate liquid and aromatics. When selecting meat for braising, opt for tough, fatty, and bone-in cuts, such as beef chuck or pork shoulder. Avoid tender, lean cuts like beef tenderloin or pork loin as they will become dry and bland in the braising liquid. After seasoning the meat with salt, pepper, and spices or dredging it in flour, brown it in a large pot or Dutch oven over high heat. Then remove the meat from the pot and add oil and aromatics such as onion, garlic, celery, carrot, bay leaf, thyme, rosemary, and parsley. Sauté these ingredients until soft and fragrant before deglazing the pot with wine, broth or water to scrape up the browned bits from the bottom. Return the meat to the pot and add enough liquid to cover it halfway before bringing it to a boil and then reducing to a gentle simmer until fork-tender. Lastly, transfer the meat to a platter and strain the sauce while discarding solids. Skim off excess fat from the surface before seasoning with salt, pepper, vinegar or lemon juice for added brightness and balance. Serve with bread or noodles for soaking up all that delicious sauce!