It's fairly well known that alcohol in liquids used for cooking evaporates pretty well, at a lower temperature than the water it's in, so the end result doesn't contain much alcohol. It doesn't all evaporate out, but almost all of it does.
This makes sense for things like reductions. However, let's say I am doing some braising. I do my thing, pour in my alcohol (wine, beer, whatever) and slap on a very tight fitting lid.
Does this mean that most of the alcohol stays in the braising liquid? Obviously it will evaporate out but then will it condense on the lid and then drip back into the liquid? If so, should all braises done with an alcoholic liquid be boiled either before or after the braise?