Braising - Wikipedia
https://en.wikipedia.org/wiki/Braising
Braised dishes often familiar to Westerners include pot roast, red braised pork belly, Swiss steak, chicken cacciatore, goulash, carbonade flamande, coq au vin, sauerbraten, beef bourguignon, beef brisket, oxtail, and tajines, among others. Braising is used extensively in the cuisines of Asia, particularly Chinese cuisine, Vietnamese cuisine and Taiwanese cuisine, where soy sauce (or in Vietnam, s…
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