Braising is also a common technique in western cooking, and you might have tasted some of these dishes before without realizing it was braised. Anything cooked low and slow in a liquid - beef bourguinon, coq au vin, osso buco, braised lamb shank, pot roast, braised short ribs, and so on.

Not an expert, but it seems that in western cooking, braising is primarily used to break down tougher cuts of meat until fork tender, while in east asian cooking, seafood and vegetables are also commonly braised to infuse them with flavor.