446 braised recipes

Chicken Marengo: browned thighs braised in white wine with fresh mushrooms, tomato wedges, and thyme. A light, elegant French-inspired skillet dinner ready in one hour.

Homemade Chinese vegetable stock built from dried shiitake mushrooms, ginger, Szechuan peppercorns, leeks, and tamari. A fragrant, vegan-friendly base for soups, stir-fries, and braises.

Carne guisada, a Tex-Mex beef stew braised with cumin, chili powder, serrano peppers, and tomato paste. Fork-tender stew meat in a thick, spiced gravy.

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.

Moghlai chicken braised with whole cardamom, cloves, cinnamon, and bay leaves in a spiced yogurt sauce with toasted almonds and raisins. A rich Mughal-style curry.

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.

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.

Slow cooker Italian beef rollups stuffed with prosciutto, pine nuts, and fresh herbs braised in red wine and dried porcini mushroom broth. Elegant and hands-off.

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.

Braised pork shoulder chops with sliced pimento-stuffed green olives. Garlic-rubbed and dredged in flour, simmered tender in their own juices. Old-school stovetop comfort.

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.

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.

Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.

Pot roast in savory cheese sauce made with beef chuck braised in cream of cheddar soup, tomato sauce, mushrooms, and Italian herbs. Fork-tender and rich with cheesy gravy.

Seared cross rib roast braised with tomatoes, black olives, mushrooms, and a bouquet garni in red wine and stock. French-inspired pot roast with a built-in vegetable gravy.