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99 recipes tagged with braised.
6 servings Carnitas are traditionally made by frying pork from start to finish in a lazily bubbling bath of lard, or manteca. The results are spectacular…
4 servings A hearty side dish. For a main course, you may chop up the fennel wedges and serve atop risotto or polenta, or toss with pasta and a bit of the…
Tender frog legs are dredged in seasoned flour, browned in butter, then braised with onions and chicken stock. Finished with a creamy sauce and a toasted…
2 servings If shelling fresh peas, you may add two or three pods to the pan for extra flavor. If fresh peas are unavailable, substitute one 10-ounce…
6 servings Cacciatore means “hunter’s style” in Italian. There are countless versions of this dish, some made with rabbit (which seems more appropriate to…
4 to 6 servings This dish was originally intended for cooking old stewing chickens. Marion Becker’s original headnote wryly stated “Whenever we see one of…
4 servings In this simple method, artichokes are braised in white wine until tender. When the wine evaporates, the artichokes brown in the garlicky olive…
4 servings Please read Cooking Wildfowl and About Wild Turkey.
6 servings This dish is the traditional German treatment for mature wild rabbits and hares. To use farmed rabbit, we recommend finding a mature roaster.
4 servings This is a traditional Japanese preparation for burdock root (gobo). Normally, both the carrot and burdock are cut into matchsticks, but we…
Baby artichokes are braised with peas in a light broth with onion and garlic, finished with fresh herbs and lemon juice. A simple spring side dish.
4 servings Oxtails need the gentle, slow heat of a braise to soften their connective tissue. The result is a dish with a rich beef flavor and a velvety…
Lamb shoulder or neck chops are braised with onions, garlic, white wine, and herbs until tender. The sauce is finished with optional Kalamata olives and…
4 to 6 servings Serve this French bistro classic with a salad, plenty of crusty bread, and dry white wine.
A classic Chicago sandwich featuring slow-cooked, thinly sliced beef simmered in a savory broth, served on crusty rolls with giardiniera.
4 servings A simple, quick sauce is made here by swirling butter, lemon juice, and herbs into the braising liquid. Variations on this dependable theme are…
Turnips and leeks are braised with bacon in chicken stock or white wine until tender, then finished with lemon juice and fresh herbs. A savory side dish…
4 servings Delicious anytime, but especially evocative of autumn. Please read About Wildfowl and About Pheasant.
6 servings Literally translated, osso buco means “bone with a hole,” and in veal shanks, that hole contains marrow. If possible, choose crosscut slices of…
A braised lamb shoulder roast cooked low and slow with vegetables, wine, and herbs until fork-tender. Served with a rich, savory sauce.
6 servings Our absolute favorite cut to use here is the collar, or coppa roast.
6 servings If fresh chestnuts are not available, use 8 ounces vacuum-packed chestnuts. For a crispier treatment, prepare Roasted Brussels Sprouts using…
8 to 10 servings As with all stews, the flavors deepen if chilled overnight and reheated. Also, once chilled, the fat is easily skimmed from the top.
4 to 6 servings A comforting Hawaiian dish best served on a steaming mound of rice, which will soak up the rich, sweet, and gingery poaching liquid. We…
4 to 6 servings A tagine (also spelled tajine) is an earthenware cooking vessel with a conical lid that is used in Moroccan cuisine to make savory braised…
12 servings Though no substitute for real-deal Smoked Pork Shoulder, this indoor method is much easier and quicker. The shoulder braises in its own juices…
This recipe offers two ways to braise green beans with pork and potatoes. The first simmers beans and potatoes with a ham hock, while the second uses…
4 servings Unlike back ribs, which are mostly bone, short ribs offer a good amount of rich-tasting meat. We prefer English-style short ribs for this…
6 servings If desired, add a couple smashed garlic cloves, sprigs of thyme, and a few grated Roma tomatoes for more flavor.
Duck legs are braised until tender in a savory-sweet sauce, then grilled to caramelize the glaze. Served with jasmine rice.
8 servings Ask your butcher to roll and tie the pork belly for you if possible. If that’s not an option, rolling the belly is much easier with two people…
Pork rib chops are stuffed with Italian bread crumb stuffing, seared, then braised in milk or stock until tender. Serve with pan gravy or cranberry sauce.
8 servings The addition of fresh cabbage to the traditional pairing of pork and sauerkraut gives this dish another dimension of flavor.
4 servings Shanks contain a good deal of connective tissue, which, when braised, produces a velvety sauce. Preheat the oven to 300°F.
2 servings Please read Cooking Wildfowl and About Partridge and Grouse.
4 servings If possible, use thin leeks for this classic French first course. The cooking liquid is turned into a mustard vinaigrette.
6 to 8 servings You can serve this immediately, but it is much better if prepared a day ahead, chilled, and reheated, as directed in this recipe. Preheat…
6 to 10 servings The key to a moist and tender pot roast is to cook the meat at a bare simmer. If your pot and lid are ovenproof, you may cook the roast…
A rich braised rabbit dish with prunes, bacon, and mushrooms in a red wine sauce. The rabbit is marinated overnight for deep flavor, then slowly simmered…
4 to 6 servings This is excellent served with fresh pasta. To lessen the bitterness, soak the radicchio wedges in ice water for 1 hour and drain well.
A classic French beef stew braised in red wine with bacon, carrots, and mushrooms. Rich and hearty, perfect for a comforting meal.
A hearty beef stew with five-spice powder, root vegetables, and spinach, simmered until tender. Finished with fish sauce and lime juice for a savory…
3 to 6 servings For this recipe, the birds can be skinned and in parts. Please read About Small Game Birds. Preheat the oven to 300°F.
A classic French beef stew made with tender chuck, bacon, mushrooms, and pearl onions in a rich red wine sauce. Slow-braised to perfection, it's served…
6 servings Once a necessary method of preservation, we now enjoy sauerkraut for the lactic tang and funkiness it adds to our plates. When braised for a…
A classic French fricassee of rabbit, braised in stock or wine with bacon, pearl onions, and mushrooms, finished with fresh herbs.
A hearty beef and potato hot pot with warm spices like cinnamon and allspice, slow-baked until tender and topped with golden broiled potatoes.
8 to 10 servings Traditionally made with Barolo, but good with any dry robust red wine. This is a fantastic dish for a Sunday supper, giving you leftovers…
Tender braised leeks are finished with buttery breadcrumbs and a hint of lemon for a simple, elegant side dish.
A simple side dish of braised greens with garlic, olive oil, and optional anchovies or chile for flavor. The greens are cooked until tender and seasoned…
6 to 8 servings Traditionally, this dish is cooked in a covered casserole; the flesh ends up succulent but the skin will not brown. For the sake of…
4 servings When the old rooster, or coq, lost his crow, he would find himself the main ingredient in this classic French braise. It is commonly made with…
6 to 8 servings The name translates as “old clothes,” which the shreds of beef and strips of onion and pepper are said to resemble. Like Puerto Rican…
4 servings This rich ragu-like dish is much simpler than the traditional French salmi, which involves a gruesome tool called a duck press (used to extract…
4 servings These braised burgers are flavorful, juicy, and tender. Serve on top of whole wheat toast, with the pan juices poured over the burgers.
6 to 8 servings This robust stew typifies the earthy, full-flavored cooking of Burgundy, France. Choose a light, dry red wine such as pinot noir (the…
Carnitas tacos with a kick, made by braising pork shoulder then crisping under the broiler. Serves a crowd with warm tortillas and toppings.
Quails are gently browned then stewed with onions, garlic, and white wine until tender. This elegant dish is finished with sherry vinegar and fresh chives.
Pan-seared salmon with a golden crust is served over braised lentils with spinach and tangy goat cheese. This elegant yet comforting dish is perfect for a…
Jerk-spiced pulled pork sliders with a tangy mango cream sauce, served on buttermilk sourdough biscuits. A flavorful and tender dish perfect for…
Lamb shanks are braised with apricots, raisins, and orange juice in an Instant Pot for a sweet and savory dish. Serve with the rich sauce.
A hearty beef stew with Chinese five-spice, star anise, and cinnamon, simmered with root vegetables and finished with spinach, fish sauce, and lime juice.
A classic Chinese braised pork belly dish with a rich, caramelized sauce. The pork is simmered until tender with soy sauce, Shaoxing wine, and star anise…
Lamb shanks are braised low and slow in a rich red wine sauce with herbs and vegetables until fall-apart tender. Serve with creamy polenta for a hearty…
Tender pork meatballs simmered in a savory broth with Chinese cabbage and cellophane noodles. A comforting, hearty dish that's soupy yet light.
A flavorful chicken dish with artichokes, marjoram, and lemon, braised in white wine and sherry vinegar. Perfect for a hearty dinner.
A hearty slow-cooked pot roast braised in apple cider with parsnips, sweet potatoes, and onions. The meat becomes fork-tender and is served with the…
Chilled sliced beef shank braised in soy sauce and spices, then drizzled with sesame oil. Served as a snack, appetizer, or sandwich filling.
Lamb shanks are marinated in a fragrant spice paste, roasted, then braised in a yogurt-based sauce until tender. This hearty dish is perfect for sharing.
A mash-up of pork belly pinch buns, pot stickers, and soup dumplings, featuring braised pork belly, pickled mustard greens, cilantro, and peanut powder in…
A classic pot roast made with chuck, rump, or flank steak, slow-cooked until tender with onions and bay leaves. Perfect for a Sunday dinner with leftovers…
Chicken thighs are braised with bacon, white beans, and aromatics for a hearty, comforting one-pot meal. The dish is creamy, smoky, and herbal, perfect…
Tender pork shoulder braised with garlic, onion, and orange juice, then broiled for crispy edges. Serve in warm tortillas with traditional toppings.
A fragrant Moroccan chicken dish with cinnamon and lemon, slow-cooked with potatoes and tomatoes for a comforting one-pot meal.
Slow-cooked pork ribs are braised with beer, rum, and agave until tender, then seared and glazed for a sticky, flavorful finish. This Latin-inspired dish…
A classic French braised chicken dish made with dry rosé wine, mushrooms, pancetta, and fresh tarragon. The chicken is browned then slowly cooked in the…
A classic French stew of chicken braised in red wine with vegetables, bacon, and mushrooms. The chicken is roasted first for extra flavor, then simmered…
Pork belly is slowly cooked with Szechuan spices until tender, then coated in a rich sticky sauce. This Chinese dish is full of aromatic flavors from star…
A classic Shanghainese red-braised pork belly, slow-cooked in a rich soy sauce and spice mixture until tender and lacquered. Served over jasmine rice.
Red-braised beef shank is stuffed into warm sesame flatbreads with pickled mustard greens and cilantro for a savory sandwich. This Chinese-inspired dish…
A slow-cooked beef chuck braised with chili, lime, and jalapeños, served over couscous with fresh green beans and basil.
A colorful Korean braised chicken dish with rice noodles, featuring a balance of five colors from soy, chicken, noodles, coriander, and chillies. Ready in…
Smoked lamb shanks are braised with red wine, vegetables, and herbs for a rich and elegant winter meal.
Smoked lamb shanks are braised with red wine, vegetables, and herbs for a rich and elegant winter meal.
A rich and flavorful Cuban-style braised oxtail stew, slow-cooked with aromatic spices and served over creamy pumpkin fufu. This hearty dish is perfect…
A hearty beef stew with root vegetables, bacon, and red wine, braised in a wok for deep flavor. Serve with bread, noodles, or rice.
Decadent braised short ribs with a bright citrus gremolata that cuts through the richness. Slow-cooked until tender, these ribs are perfect for special…
Tender oxtails braised in a rich, spicy gravy with lima beans. This Jamaican classic is slow-cooked with allspice, thyme, and habanero for deep flavor.
Tender braised pigs' cheeks slow-cooked with black olives, sun-dried tomatoes, and basil in a rich red wine sauce. A comforting Mediterranean stew perfect…
A slow cooker adaptation of the classic French stew, featuring tender beef brisket braised in red wine with potatoes, pearl onions, and carrots.
Beef short ribs are braised in red wine with shallots until tender, then served with a smooth, rich sauce. This Instant Pot recipe delivers deep flavor in…
Braised beef short ribs are served over creamy polenta and topped with a fresh gremolata. This comforting dish is perfect for a special occasion.
Beef brisket is braised in dark beer with vegetables until tender, then served with a reduced sauce. This hearty dish is perfect for feeding a crowd and…
Smoked beef short ribs are braised in red wine and beef broth until fall-apart tender. This rich, flavorful dish is perfect for a special dinner.
Sweet, sour, and savory spare ribs braised in a soy-vinegar sauce until tender and glazed. Serve as an appetizer or with rice.
Sweet, sour, and savory spare ribs braised in a soy-vinegar sauce until tender and glazed. Serve as an appetizer or with rice.
A rich and restorative Chinese beef noodle soup, featuring tender beef shank simmered with soy sauce, star anise, and Sichuan peppercorns. Served over…
Savory cornmeal pancakes topped with beer-braised short ribs and diced apple. A hearty, spiced main dish that redefines pancakes.
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