Braising and stewing are similar ways to turn tough cuts of red meat or chicken into tender bites.

EVANS CAGLAGE/DMN

Braising cooks large cuts of meat in liquid, while stewing cooks small cuts in liquid.

Braising involves cooking large cuts in enough liquid to partially cover the meat. Light browning beforehand is optional, and vegetables, such as a mirepoix (diced carrots, onions and celery), may be added for flavor. The meat cooks by steaming.

Stewing is similar, except that the meat is cut into small, uniform pieces, and the liquid covers the meat.

The method you choose depends on whether you want to end up with a dish more like pot roast or beef stew.

Either way, the secret is to cook long and slow. Go too fast, and these cuts become dry and stringy. Use a tightly covered, oven-safe pot in a slow oven (225 F), or cook in a tightly covered pot over a very low stovetop setting. Cook until the meat is tender. The resulting liquid can be thickened for a complex sauce.

Karen Elizabeth Watts

If you have a cooking question for the Two-Minute Expert, send it to Taste, P.O. Box 655237, Dallas, TX 75265, or e-mail food@dallasnews.com. Questions of general interest will be answered in the column.