To braise meat, prepare the meat, brown the meat with oil, add aromatic vegetables, simmer the meat in wine, add diced tomatoes, cook the meat at 300 degrees Fahrenheit. Adding gravy, cooking the meat on low heat and seasoning it completes this process.
Start by preheating an oven to 300 degrees Fahrenheit. To prepare the meat, remove any excess dampness from the meat by blotting it with the paper towels, and use a knife remove any fat that seems excessive from the meat. Once the meat is ready, pour some oil in the braising pan, and bring the oil to high heat. Place the meat in the hot oil, allow it to turn brown, turn the meat on the other side, and allow it to brown as well before removing it from the heat.
Next, set the oven on medium heat, and add aroma to the meat by adding the chopped onions, and soften them by sauteing. Empty the pan, pour some wine into the pan to deglaze it, and follow up by scraping the pan bottom to clear it of any food. Simmer the wine, place the meat back to the pot so the meat is not completely immersed in the wine, add diced tomatoes to allow for disintegration of tough meat tissues, season the meat by adding bay leaves, reset the oven to 300 degrees Fahrenheit, cover the pan tightly with a lid, and place it in the oven. Braise the meat at 1 hour per pound. Finally, remove the meat from the oven, add gravy, reset the oven on low heat, cook again and season the meat.