325 braised recipes

Slow-roasted wild duck basted in flambed dry sherry with onion juice, white pepper, and red pepper flakes. Braised breast-side down for tender, flavorful meat.

Swiss steak braised low and slow with onions, garlic, and ketchup until fork-tender. A simple, old-fashioned beef dinner with just a handful of ingredients.

Truffled potato stew with new potatoes braised in white wine and vegetable consomme with leeks, garlic, and thyme. Finished with shaved fresh truffles and asparagus tips.

Chicken breasts braised in a sweet and savory honey tomato sauce with white wine, black olives, thyme, and tarragon. A one-skillet dinner with Mediterranean flavors.

Braised red cabbage with fresh cranberries, red wine vinegar, brown sugar, and ground cloves. A tangy, sweet-sour side dish with vibrant color for holiday meals.

Buttered Belgian endive: sliced endive braised in butter, lemon juice, and water until tender-crisp. A classic French bistro side for roasted meats, fish, or eggs.

Pork loin braised in tangy tomatillo and serrano chili sauce with nopalitos and fresh cilantro. A traditional Mexican-style green chili stew with bright, herby heat.

Homemade vegetable stock simmers cold-water vegetables with up to six herbs for 30 to 45 minutes. The flexible base recipe for soups, risottos, and braises.

Anginares me anitho: Greek artichokes braised with spring onions, fresh dill, and lemon, then finished with a silky avgolemono egg-lemon sauce. The springtime Athenian classic.

Lentil savoy stew: a vegan one-pan braise of lentils, mushrooms, red bell pepper, and steamed kale, warmed with cinnamon. High-fiber, plant-powered weeknight dinner.

Savory chicken braised with green chiles, garlic, and beer. A quick skillet main that steams chicken breasts tender in a flavorful pan reduction. Ready in 45 minutes.

Classic osso buco with flour-dredged veal shanks braised in white wine and stock with carrots, celery, and onion, finished with a bright lemon-orange gremolata. A Milanese showpiece served over rice or pasta.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

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.

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.

Tender braised pot roast with Mediterranean spices, olives, and tomatoes. This aromatic one-pot dinner fills your kitchen with the warm scent of cumin, cinnamon, and garlic.