A braise is a cooking method that involves slow-cooking food in a small amount of liquid. This technique is often used for tougher cuts of meat, such as beef chuck or pork shoulder, which become tender and flavorful through the long cooking process. The food is typically first browned in a pan, then covered and cooked at low heat, either on the stovetop or in the oven. Braising can also be applied to vegetables, making it a versatile technique. Common ingredients used in braises include onions, garlic, and herbs, which enhance the dish's flavor. The result is a rich, hearty meal that is often served with the cooking liquid, which becomes a delicious sauce.