Braised dishes are a cooking method that involves slow-cooking food in a small amount of liquid. This technique typically combines both dry and moist heat, starting with browning the food in a pan and then adding liquid to simmer it gently. Common ingredients for braising include meats, vegetables, and sometimes grains, which absorb flavors from the cooking liquid. The process of braising is often used for tougher cuts of meat, such as beef chuck or pork shoulder, as the slow cooking breaks down connective tissues, resulting in tender and flavorful dishes. Popular examples of braised dishes include coq au vin and osso buco, which showcase the rich flavors developed during the cooking process.