Which cooking technique involves searing food and then simmering it in liquid?

The cooking technique that involves searing food and then simmering it in liquid is braising. This method is typically used for tougher cuts of meat and vegetables, which benefit from the slow cooking process. When you sear the food first, you develop a rich, complex flavor through the Maillard reaction, creating a deeper taste profile. After browning, the food is then immersed in a small amount of liquid and cooked slowly, allowing it to become tender and juicy as it absorbs the flavors from both the liquid and the aromatics, such as herbs and spices, present in the cooking vessel. This technique not only enhances flavor but also gives the dish a luscious sauce that often accompanies the final presentation.