446 braised recipes

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.

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.

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.

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.

Creole pork chops with white beans: bone-in pork chops braised low and slow with white beans, holy trinity vegetables, tomatoes, and Creole seasoning. Louisiana comfort food in a Dutch oven.

Braised pork chops with a brown sugar, Dijon mustard, and dill glaze, topped with lemon slices and simmered in white wine. A one-skillet dinner with bold flavor.

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.

Spicy lamb braised in a fresh paste of chilli, lemongrass, galangal, and turmeric with coconut milk, the meat first tenderized with papaya skin. Served with a sharp green papaya salad dressed in lime and fish sauce.

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.

Silky tofu braised in rich oyster sauce with garlic, scallions, and a glossy peanut oil glaze. A Cantonese classic that's simple, savory, and ready in 30 minutes.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

Italian braised chicken Veneto-style with fresh tomatoes, white wine, balsamic vinegar, mushrooms, and oregano. Flour-dredged and browned, then simmered until fork-tender. Serve over rice.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.