For braising it is necessary to use a deep pot with a heavy bottom, which can be made of stainless steel, aluminum, clay or copper lined with tin. The pot should be just big enough for the meat to fit. If the pot is too big, the liquid will evaporate faster. The liquid should only cover the meat halfway, never entirely. Never completely cover the pot, but leave the cover slightly ajar.
Braising requires careful attention and long cooking time.
Both white and red meat can be braised. How to Serve a Brasato. When the brasato is cooked, strain the braising liquid and reduce it slightly. Brasato is more flavorful if let to stand overnight and reheated. This takes the same preparation as the braised beef, minus the marinating and browning of the beef, before the long cooking process starts.