2. Do not overcrowd the pan. The meat or vegetables should be distributed in a single layer.
3. An acidic component such as wine, vinegar or lemon juice will help with the tenderizing process.
4. The more flavorful the braising liquid is, the more flavorful the finished dish will be.
5. The food should be partially immersed in the liquid. If you're making pot roast, the top of the pot roast should be peeking out over the liquid, rather like a sandbar.
6. Don't allow the liquid to boil. Once it reaches a simmer (185 degrees), turn the heat down. Protein and connective tissue begin to soften at 120 degrees. At 170 degrees, they begin to firm up again. Boiling the liquid will ensure tough meat. If the liquid should boil, the remedy is to continue cooking it at a reduced heat, until the protein softens again.
7. Use a heavy pan with sides that are high enough to hold the food and liquid easily, such as a large casserole dish or a Dutch oven.
