446 braised recipes

Slow cooker beef daube braised in white wine and brandy with shallots, ham, orange peel, and Provencal herbs. A French stew made effortless in a crockpot.

Beer-braised oven pot roast with chuck beef, chili sauce, and aromatic vegetables. Roasts uncovered first for browning, then covered in beer until fork-tender.

Slow cooker pot roast braised in red wine for 10-12 hours, finished with a sour cream gravy made from the pan drippings. Fork-tender beef, set-and-forget method.

Alsatian choucroute garnie: pork shoulder, knackwurst, Polish sausage, and bacon braised slow in sauerkraut, white wine, and juniper berries. Serve with boiled potatoes and sharp mustard.

Slow cooker whole chicken infused with fresh fennel, leeks, and carrots. A two-stage braise builds deep, herby flavor with fall-off-the-bone results.

Pork shoulder braised in white wine and tarragon vinegar, finished with cornichons, Dijon mustard, cream, and Brussels sprouts. French bistro comfort served over buttered noodles.

Chicken braised in a mix of regular and dark beer with onion soup mix for a rich, savory sauce. Four ingredients, one pan, and zero fuss. Serve over rice.

Italian rabbit saddles boned, rolled around a garlic-olive-rosemary stuffing, then seared and braised in fresh tomato sauce. Rustic Tuscan cooking at its most honest.

Six-pound rump roast braised low and slow in four cans of beer with leeks, peppercorns, cloves, and thyme. Fork-tender, deeply savory, and designed to feed a crowd with planned leftovers all week.

Chicken braised in dry white wine with oregano, basil, and garlic salt. A simple, flavorful one-pan dinner ready in 45 minutes with just a handful of ingredients.

Pork cutlets with smothered parmesan green beans pairs fast-seared pork with frenched green beans braised slow in shallots, white wine, cream, and sage. A one-skillet dinner.

Slow cooker German lamb stew with sour cream, dill, caraway, and rosemary. Browned lamb cubes braise all day in beef stock, then finish with a rich sour cream sauce.

Persian-style lamb ragout braised in pomegranate juice with ground walnuts, turmeric, and cardamom. Tart, earthy, and deeply fragrant with a silky walnut-thickened sauce.

Young artichokes and fava beans stewed slowly in olive oil with garlic, fresh thyme, and winter savory. A rustic Mediterranean vegetable braise perfect for spring.

Chinese wok-braised chicken wings glazed in oyster sauce, soy sauce, dry sherry, and fresh ginger. Simmered then basted until sticky, glossy, and irresistibly savory.

Fork-tender beef rump roast braised in red wine and sour cream with carrots and onions. A Sunday-worthy pot roast with silky homemade gravy.