Pat the meat dry and season it
Heat oil in a heavy pot over medium-high heat
Sear the meat on all sides until browned
Remove the meat from the pot
Add aromatics such as onion, garlic, carrot, or celery
Cook until softened
Add tomato paste or other flavor base if desired
Deglaze the pot with wine, broth, or water
Return the meat to the pot
Add enough liquid to come partway up the meat
Bring the liquid to a simmer
Cover the pot with a tight-fitting lid
Reduce heat to low
Cook slowly until the meat is tender
Turn the meat occasionally during cooking
Add more liquid if needed
Check for doneness with a fork
Remove the meat and let it rest
Reduce the braising liquid if desired
Serve with the sauce or cooking liquid