The process of cooking something in a small amount of simmering liquid in a closed pot with low heat for an extended period. Its mantra is “low and slow.”

Use a Dutch oven or oval casserole dish for large cuts of meat, or a heavy oven-proof skillet with tight-fitting lid for shallower items. The food should take up most of the dish so the steam can work its magic.

Less tender cuts of meat like beef chuck roasts, short ribs and chicken thighs actually yield the best flavor with this technique. Also try pork shoulder butt roast, chicken drumsticks, or even hearty root vegetables and cabbage.

Season meat and sear until well browned on all sides.

Add veggies and cook stirring to scrape browned bits from bottom of pan until tender.

Deglaze pot with broth or liquor.

Return meat along with any accumulated juices to pot.

Pour broth over top.

Add herbs, cover, and cook low and slow.