Techniques

Glazing consists in covering meat with a preparation called glaze, which is strong gravy boiled as quick as possible till it thickens, as directed in braising. The glaze is put on with a brush kept for the purpose. Hams, tongues, and stewed beef, may be thus glazed

Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the juice

Braising liquids
Before the lid goes on, some braising liquid is added. Red wine is a good choice for this example, but beef broth or even water could be used. The pot is then placed in a low-temperature oven.