1,277 braised recipes

Easy cola beef pot roast braised in cola and chicken broth with onion, carrot, and peas. Surprising soda-tenderized beef with a glossy, sweet-savory sauce.

New England-style pot roast braised with whole cloves, cinnamon, and finished with cranberry sauce and vinegar. A sweet-tart twist on classic beef pot roast.

Onion smothered brisket rubbed with garlic powder and paprika, seared and braised under two pounds of sliced onions. Fork-tender beef with a rich onion gravy.

City chicken made with cubed pork and beef, breaded with saltines and poultry seasoning, then braised in chicken broth. A Depression-era Midwestern classic with no actual chicken.

Pheasant braised in spiced sour cream with Worcestershire, bay leaves, basil, and rosemary for several hours until fork-tender. A rich, creamy way to cook wild game bird.

Oven-braised pheasant in a white wine and stock sauce with peeled grapes stirred in at the end. A classic European game bird dish with an elegant, fruity finish.

Paprika pork chops simmered in white wine, stock, sweet red pepper, and crème fraîche. A Hungarian-influenced weeknight braise with a silky, tangy sauce.

Mediterranean beef and okra stew: chuck simmered in a Dutch oven with onion, garlic paste, tomatoes, and whole okra pods. A rustic Balkan-style braise that cooks unattended.

Beef Bourguignon with cubed round steak braised in burgundy wine with crispy bacon, pearl onions, and mushrooms, plus a splash of sherry and tomato paste. The classic French bistro stew made at home.

Sautéed tempeh, leeks, and wild mushroom stew braises crisped tempeh with four kinds of mushrooms, sweet leeks, garlic, and herbs in a wine-broth gravy. A hearty plant-based main with deep umami flavor.

Oven-baked beef and navy beans braised low and slow with tomato sauce, chili powder, mustard, and bay leaves. A hearty from-scratch casserole that feeds a crowd.

Beef Carbonnade Soup with Spatzle: a Belgian-meets-German hybrid soup with beer-braised beef, vegetables, and homemade nutmeg-scented egg spatzle dumplings. Three-hour simmer.

Beef stew with root vegetables braised slow in red wine until the meat falls apart, then finished with a bright lemon, rosemary, and garlic gremolata. A hearty winter one-pot.

Old Munich sauerbraten: beef marinated for days in a spiced vinegar bath, then clay-pot braised until fork-tender in a sweet-sour gravy thickened with gingersnaps. Authentic Bavarian pot roast for potato pancakes.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Classic German sauerbraten braises rump roast in a 4-day vinegar marinade, then simmers in gravy thickened with crushed gingersnaps and sour cream. Tangy, rich, fall-apart tender.