Braising might sound like a fancy restaurant technique, but really it's really straightforward. You're just slow-cooking tough cuts of meat in liquid until tender, and once you've mastered this method you'll be able to braise just about anything. While a lot of recipes call for braising in stock, we say skip the sodium-laden store-bought stuff or the trouble of making your own and go with a simple but delicious combo of soy sauce, rice vinegar, Sriracha, and brown sugar. We wouldn't steer you wrong.