262 braised recipes

Linguine with Brussels sprouts barigoule braises savoy cabbage, leeks, and sprouts in wine, lemon, and thyme, then tosses the whole thing with linguine. A Provencal vegetarian pasta.

Cola roast made with beef bottom round braised low and slow in cola, chili sauce, Worcestershire, and hot pepper sauce. Fork-tender with a sweet-savory glaze.

Chinese-style braised pork with chestnuts in soy sauce, sherry, and dark brown sugar, served over flash-cooked spinach with sesame oil. Slow-simmered for tender, savory results.

Fiery Indonesian chicken braised with lemongrass, chilies, and a fragrant spice paste, then simmered with green beans until tender. Bold, aromatic, and built for heat lovers.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.

Low-calorie saffron chicken braised with mushrooms, peas, and olives in a creamy paprika sauce, served over rice. Skinless chicken breasts keep it light and lean.

Slow-braised shredded beef simmered with stewed tomatoes, cumin, and garlic until fork-tender. Makes 3 quarts of tender, saucy meat for tacos, burritos, and more.

German beef strips with carrots simmered in white wine and soda water, finished with heavy cream. A classic Geschnetzeltes with tender sirloin and sweet braised carrots.

Hungarian paprika schnitzel: veal cutlets dredged in seasoned flour, seared with paprika-laced onions, and braised gently in sour cream. A classic Central European supper dish.

Traditional Irish stew layered with lamb chops on the bone, sliced potatoes, onions, and parsley-thyme seasoning, then oven-braised low and slow until everything melts together.

Low-fat vegetarian chili with kidney beans, bulgur wheat, and jalapeno ready in 30 minutes. Braised in vegetable stock instead of oil for a lighter, healthier bowl.

Sri Lankan chicken buriyani layers spice-braised chicken with cardamom and clove-scented rice. Curry leaves, lemongrass, and Worcestershire sauce give this biryani its distinct island character.

Gesmoorde vis, the Cape Malay braised salt cod: desalted bacalhau simmered with golden onions, tomato, chili and potatoes. A South African classic, served with rice and a squeeze of lemon.

Cajun smothered round steak braised low and slow with the holy trinity of onions, bell peppers, and celery until fork-tender. Serve sliced over rice with all that pot gravy.

Authentic Texas beef chili with no beans, toasted cumin, and beer-braised chuck. Bold, chunky chili simmered low and slow until fork-tender in rich tomato broth.

Veal in a Dijon mustard cream sauce with honey, shallots, and white wine. Works with medallions for a quick dinner or stew meat for a slow braise.