1,277 braised recipes

French rabbit stew braises disjointed rabbit in butter with white wine, beef stock, bacon, small white onions, mushrooms, and garlic. A rustic country braise with a built-in flour-thickened sauce.

Pork roast braised on a bed of red cabbage with apple, onion, and red wine in a clay pot. A classic German-style Schweinebraten with sweet-and-sour braised cabbage built right in.

Portuguese pork with lemon, garlic, cumin, and olives. Marinated overnight, then browned and braised until fork-tender. A rustic Alentejo-style braise.

Baked lamb shanks braised in tomato sauce with oregano, onion, and parsley. Slow-roasted until the meat falls off the bone in a simple, Greek-style tomato braise.

Gulai Merah, Sumatran red-braised short ribs marinated in a spice paste of chiles, shallots, ginger, and turmeric with lemongrass and salam leaf. A slow-braised Indonesian beef dish.

Sweet and sour beef stew with chuck cubes braised in a tangy ketchup, brown sugar, vinegar, and Worcestershire sauce. A retro oven-braised stew served over rice with Instant Pot directions.

Bavarian-style Schweinshaxe with pork hocks braised tender in vegetables, then roasted with beer until the skin crisps. Serve with dumplings or sauerkraut.

Cowboy pot roast braised with dried apricots, blanched leeks, and lemon zest in beef stock. A Western-style braise with sweet-savory depth and fork-tender beef.

Belgian beef stew braised in beer with sauerkraut, green olives, marjoram, and a finish of cream. A carbonnade-style oven braise with tangy, complex flavors.

Round steak braised in a spicy tomato sauce with mushrooms, green peppers, onions, chili powder, and ripe olives. A Tex-Mex style oven-braised steak that turns tough beef fork-tender.

Old-world beef brisket braised with tangy sauerkraut, brown sugar, and caraway seeds creates a fork-tender German-style comfort dinner.

Pork chops and kielbasa braised with 2 pounds of cabbage in white wine, cumin, thyme, and whole cloves. A hearty one-pot European-style braise ready in just over an hour.

Turkey legs braised Provencale-style with tomatoes, olives, almonds, rosemary, garlic, and white wine. A rustic French one-pot braise with Mediterranean flavors.

Braised pork shoulder with ground coriander, white wine, new potatoes, and mushrooms. A one-pot Dutch oven braise with warm spice and fork-tender meat.

Oxtails braised in red wine with celery, leeks, carrots, and a French-style sauce made from the reduced braising liquid. Rich, fork-tender, and worth every one of the 4 hours.

German clay cooker beef stew braised in red wine and brandy with carrots, ham, and aromatic herbs. The Romertopf method delivers fork-tender beef chuck and rich, concentrated gravy.