What is the easiest way to braise meet? Lets say a pork roast just to give an example?
My SOP:
Assemble and prep. all the stuff that's going into the pot (meat, vegetables, herbs, spices, booze, etc.)
Preheat the oven to 125C/255F, and briefly heat a Dutch oven or other heavy, lidded pot/pan (I sometimes use a big heavy saute pan) over medium.
Brown any root vegetables and onions, adding garlic (if you're using it) right at the end, so it gets about a minute; remove to a bowl.
Turn the temperature up to medium high, and brown the meat.
Kill heat, and add the vegetable back to the pot, then add herbs and spices.
Mix this a bit, then add broth to about halfway up the meat; I add booze at this point, a splash of rum, vodka or akvavit, or a glass of sherry or port.
Scrape the fond from the bottom, put the lid on, and put the the pot in the oven.
I check every hour or so, to see that the liquid level hasn't dropped significantly.
Depending on the thickness of the meat, it may be ready at any time between 1.5 and 5 hours. Something like pork shoulder I'd give at least 3 hours.
I don't use a thermometer, since the temperature won't tell you how tender the meat is (and my sister still hasn't got around to sending over my Thermapen).
Once the meat has reached the consistency you want, you can finish it in the oven, removing the lid and letting the heat and dry air reduce the cooking liquid and brown the meat (turn the heat up, and keep a close eye on progress).
You can also take the meat out of the oven, and do your reduction on the stovetop.
Once you get the hang of it, you can figure on half an hour of preliminary work, then the oven does the rest.
