446 braised recipes

Lamb carnitas braised in milk with coriander, savory, and bay leaves until fall-apart tender. Served in tortillas with broiled onions, tomatoes, sour cream, and salsa.

Slow cooker chicken saltimbocca rolled with ham and cheese, seared golden, then braised in a creamy white wine sauce with sage and Parmesan.

Swordfish Provencale braised in a French bouquet garni-perfumed tomato sauce with mushrooms, peppers, and white wine. A classic southern French main dish topped with pimentos and capers.

One-pot chicken and gravy braised in a Dutch oven with jalapeno, onion, and garlic. A simple Southern-style smothered chicken served over hot biscuits.

Italian sweet and sour onions braised in white wine vinegar, honey, and coriander. Cipollini-style agrodolce side dish simmered until glazed and tender.

Shredded cabbage and carrots braised in bouillon, then tossed with buttery pecans and mustard. A 20-minute side dish elegant enough for company.

Kotopoulo Kapanici: Greek braised chicken with tomatoes, white wine, cinnamon, cloves, and allspice. A warmly spiced one-pot casserole with optional artichoke hearts.

Pan-braised lamb rib chops simmered in orange juice concentrate, soy, and butter. A sweet-savory weeknight lamb dinner ready in 30 minutes.

Monaco-style sweet-sour braised pearl onions with tomato, vinegar, sugar and herbs. Classic French Riviera vegetable side dish and cold antipasto topping.

Balsamico chicken braised with tomato paste, chicken broth, balsamic vinegar, and green olives, finished with fresh parsley. Northern Italian tang-and-brine weeknight dinner.

Authentic Indian garam masala blends black pepper, caraway, cinnamon, coriander, cloves, and cardamom into a robust, fragrant spice mix for curries, braises, and finishing dishes.

Sumatran Coconut Cornish Game Hens butterflied, broiled, then braised in a fragrant coconut milk sauce with lemongrass, ginger, turmeric, chili, and coriander until tender and lacquered.

Traditional Chinese braised duck webs simmered for 3 hours with star anise, ginger, and rice wine, then glazed in glossy oyster sauce. Served over stir-fried broccoli and dried mushrooms.

Silesian "heaven's kingdom" pork chops braised with prunes, apricots, apples, and pears in their own soaking liquid. A traditional German sweet-savory main served over potato dumplings.

Fasolia Gigandes, a Greek butter bean stew baked in tomato sauce with olive oil, garlic, and parsley. Giant beans braised in the oven until tender and saucy. Vegetarian.

Roast pork and sauerkraut braises a pork loin low and slow in apple juice with sauerkraut, caraway, and onions, served with a warm applesauce-apricot sauce. Old-world Eastern European Sunday dinner.