Braising entails cooking the meat at low temperature for a long time in the flavorful liquid of your choice. The details are many and varied, but general outline looks like this:
- Sear the meat. After seasoning liberally with salt, at the very least (add pepper if you're into it), rub the meat with a high-heat tolerant fat of your choice, and sear all sides over high heat until brown and lovely.
- Heat a delicious liquid until it just bubbles. Wine, beer, stock, and combinations thereof are popular choices, but there's no chemical reason you can't use just about anything water-based. Keep in mind that the flavor will intensify as it cooks, so try not to use anything that'll become gross.
- Add meat to liquid, apply lid, and cook for a very long time. The liquid should cover at least 60% of the meat, and bubble gently only about once a second. Check it now and then to make sure it isn't bubbling too rapidly, and that the liquid level hasn't dropped to expose more than 50% of the meat (add a little hot water if it has). The meat is done when it's fall-apart tender when nudged with a fork.
There's a lot of room for error in braising. If the meat isn't falling-apart tender, leave it alone. It'll get there.
Braising is amazing -- but sometimes hot and fast is where it's at.