What is the purpose of braising in cooking?

The primary purpose of braising is to cook tougher cuts of meat slowly in liquid, which helps break down the connective tissues and fibers, resulting in a tender and flavorful dish. This method typically involves two steps: first, the meat is seared at a high temperature to develop a rich color and flavor through the Maillard reaction. Then, it is cooked slowly in a covered pot with some liquid (such as broth, wine, or a sauce) over low heat. The moisture from the liquid helps keep the meat moist and allows the flavors to meld throughout the cooking process.

The other options address different cooking methods that do not involve the slow, moist heat cooking technique characteristic of braising. Quickly cooking vegetables usually refers to steaming or sautéing rather than a slow process like braising. Sautéing focuses on briefly cooking food in a small amount of fat, emphasizing flavor building through caramelization. Baking meat at a low temperature, while slow, does not involve the combination of liquid cooking that is fundamental to braising, nor does it specifically target tougher cuts of meat in the same way.