Braising just refers to the process of cooking in liquid at low heat for a long time and in a covered container (like our slow cooker!) It is a method of cooking that is commonly reserved for more tough cuts of meat like beef chuck or pork butt, lamb shanks or beef ribs. However vegetables, poultry and quicker cooking cut of meats can also be braised for a relatively shorter amount of time. My friend Molly wrote an award-winning book All About Braising. I highly recommend it if you are interested in diving into learning more about braising.