As with all braises, slow cooking tenderizes, while the liquid exchanges its flavor with that of the beef, resulting in tender, succulent meat.
en.wikipedia.org After a long braise (or simmer), the meats are then removed and may be served as a separate course without pasta.
en.wikipedia.org The toppings are often fried, grilled, braised, steamed/boiled, or stir-fried.
en.wikipedia.org A common preparation for the stalks and the heart is braised with garden peas, with a little onion and perhaps a chopped tomato.
en.wikipedia.org The result is a fairly solid layered poultry dish, suitable for cooking by braising, roasting, grilling, or barbecuing.
en.wikipedia.org