There are two methods of braising:
1 Brown braising (for joints and cuts of meat): the meat is marinated, and may be larded (covered in strips of fatty bacon), before being cooked
following the method given below.

2 White braising (for vegetables, such as celery or cabbage, and sweetbreads): the food is blanched
and refreshed instead of being browned before braising; the cooking liquid is a white stock.

Foods should be braised in an appropriate liquid, Such as:
a. vegetable stock or vegetable juice, for vegetables
b. stock, water, wine or beer for meat.

Health and safety
a. During cooking, the pan and its contents become extremely hot. Use thick, dry overn cloths whenever you
remove the pot from the oven or lift the lid.
b. The contents of the pan can become extremely hot, so take great care to lift the lid away from you to avoid burns and take care to prevent splashing yourself with hot liquid.