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I just discovered the joy of slow cooking meat, separating the juice, then boiling it to a reduction, then simmering the meat in its own concentrated juices (with some other tasty ingredients added).
So is there a name for simmering slow cooked meat in its concentrated juices?
This would be what I would call stewing. From the FreeDictionary:
"A dish cooked by stewing, especially a mixture of meat or fish and vegetables with stock."
I suppose you could also coin your own, new term call "modified-reduction-stewing." Oh, wait, that's mine! Make up your own ;--)
Sounds like braising, though while it's traditional to concentrate the juices afterward, it's optionally delicious to throw everything back in to simmer in them.
Braising is a pretty general term though: it also applies to slow cooking in any concentrated juices, or even un-concentrated juices (though this is not recommended for best results).
This process is called confit. It is a french term meaning 'cooked in own juices'.
