446 braised recipes

Pork chops a l'orange braised in cream of chicken soup, fresh orange juice, celery, and cashews with a hint of ground cloves. A retro one-pan dinner with citrus-cream sauce.

Braised baby goat with ground saffron-almond paste, pancetta, tomatoes, and potatoes. A one-pot Mediterranean stew with deep, complex flavor built from that almond-saffron base.

Pork chops simmered in a bright radish and cilantro relish with tomatoes, orange juice, and lime. A unique braised pork dish with Latin-inspired flavors served over rice.

Double-thick pork chops stuffed with fresh corn, cilantro, orange zest, sage, and bread crumbs, seared and braised in a covered skillet until juicy and tender.

British pork belly and pig's kidney casserole slow-braised with celery, onion, orange zest, and rosemary, then chilled overnight for depth. Old-school nose-to-tail comfort food from the English kitchen.

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.

Savory crepes filled with wine-braised leeks, shiitake mushrooms, and herbs, topped with a rich red wine mushroom sauce. An elegant vegetarian main that impresses.

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.

Slow-simmered Swedish red cabbage braised with apple, honey, red wine, and lemon. This tangy-sweet vegetarian side dish is a Scandinavian holiday table staple.

Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.

Braised pork chops with cumin, turmeric, and paprika in a simple onion-garlic pan sauce. Golden-seared and simmered low for tender, spice-rubbed flavor.

German beer-braised Brussels sprouts simmered until tender and finished with butter and salt. A simple 4-ingredient side dish that might convert sprout skeptics.

Mennonite schnitzel with flour-coated veal steaks braised in onions and sour cream gravy. A traditional comfort dish with tender meat and creamy pan sauce.

Hunter's chicken braised with rosemary, white wine, wine vinegar, mushrooms, and artichoke hearts. An Italian-style pollo alla cacciatora with a rich amber pan sauce.

Swiss steak with tenderized round steak, sweet onions, mushrooms, and a tomato-mushroom gravy braise. Old-school comfort cooking that turns tough cuts fork-tender.