To brown in small amount of hot fat and then cooked slowly in a covered vessel, adding a small amount of liquid.
One can commence the process of cooking by sautéing a chosen meat or vegetable in a small quantity of fat until the surface attains a golden-brown hue. Subsequently, a small amount of liquid is incorporated into the cooking process. Then, the cooking vessel is covered, and the contents are allowed to simmer at a low temperature until the ingredients are tender and succulent. It is important to note that certain meats and vegetables can be prepared by this technique.