Tougher, less tender cuts of meat, usually from the shoulder, leg, or chuck of beef, lamb, pork, or game, that are well suited to long, slow cooking in liquid. The meat is typically browned first to build flavor, then simmered gently in broth, wine, or another liquid for one to three hours, until the connective tissue breaks down into a fork-tender result with a deeply flavored sauce. Classic examples include French beef bourguignon, Italian osso buco, Korean galbi-jjim, and Chinese red-braised pork belly; leaner cuts like loin or tenderloin are unsuitable, since they dry out and toughen over the same cooking time.