A combination cooking method where foods are browned in hot fat then covered and allowed to cook in a small amount of liquid at a low temperature.

Abigail Donnelly braise onions in this recipe for Seared calf’s liver with home-made gnocchi, burnt sage butter and braised red onion. Or try this Braised brinjal and onion with hardboiled egg recipe by Phillippa Cheifitz.

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