For Braised Meats the Liquid May?

For braised meats, the liquid may be thickened either before or after the meat is cooked. ... The main advantage of using mirepoix when roasting meats is to add flavor to the gravy.

What can I use for braising liquid?

You can use just about any liquid you happen to have on hand; white or red wine, vinegar, vermouth, beer, stock, or even water all work. Those little browned bits add an intense depth and richness to the braising liquid, making the finished dish even more flavorful.

What is cooking meat in liquid called?

Braising is a combination-cooking method that starts with pan searing followed by slow cooking in a liquid—usually in a Dutch oven or a slow cooker—until ingredients become tender. A successful braise transforms both the ingredient being cooked and the cooking liquid itself into something harmonious.