Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot. A big benefit of this cooking method is that the meat tastes great and you also get delicious broth, sauce or gravy. It’s one-pot cooking at it’s finest.  Also at the end of the meal, there isn’t much to cleaning up and anything leftover can be reheated or frozen.