Braised meat is a cooking technique that involves slowly cooking meat in a small amount of liquid. This method typically starts with browning the meat in a pan, which enhances its flavor. After browning, the meat is covered and cooked at low temperatures, either on the stovetop or in the oven, allowing it to become tender and flavorful as it absorbs the cooking liquid. Common liquids used for braising include broth, wine, or even beer, often combined with vegetables and herbs for added taste. Popular cuts of meat for braising include beef chuck, pork shoulder, and lamb shanks, which benefit from the slow cooking process.