Braising is a two-act play: dry heat first (a hard sear for Maillard flavor), then long, gentle, moist heat that melts collagen into gelatin. It is why short ribs, shoulders, and thighs — the working muscles — become the most luxurious things on the menu.
The liquid should come only partway up the meat; this is not boiling. A heavy pot, a lazy simmer (just a bubble or two breaking the surface), and time do all the work. Braises are almost always better the next day, once the flavors settle into each other.
Season the meat ahead — overnight if you can.
Sear hard on all sides; remove and soften aromatics in the same pot.
Deglaze, return the meat, add liquid halfway up.
Cover and hold a bare simmer (150°C oven) until fork-tender: 2–4 hours.
Rest, skim the fat, and reduce the liquid into a sauce.