Braised meats are a cooking method that involves slow-cooking meat in a small amount of liquid. This technique typically starts with searing the meat to develop flavor, followed by cooking it covered at low temperatures for an extended period. The result is tender, flavorful meat that easily falls apart. Common types of meat used for braising include beef, pork, and lamb. The liquid can be anything from broth to wine, often enhanced with herbs and spices. Braising is popular in many cuisines, making it a versatile method for creating hearty dishes like coq au vin or osso buco.