446 braised recipes

Wok-braised vegetables with cauliflower, broccoli, green beans, and zucchini finished with cashews. A simple stir-fry technique that keeps every vegetable crisp-tender.

Easy braised lamb shanks slow-cooked in red wine, tomato, and stock until the meat falls off the bone, then finished with a reduced, glossy pan sauce. A rustic, restaurant-worthy lamb dinner that mostly cooks itself.

Braised Buckwheat Kernels Popular in Russia where it's called Kasha, this hearty style side dish is prefect for a hurry-up meal.

Budget-friendly turkey drumsticks browned and braised low and slow with poultry seasoning until fork-tender. Just 5 ingredients and a couple hours of hands-off cooking for juicy, fall-apart meat.

A three-meat loaf of beef, pork, and smoked ham crusted with breadcrumbs and corn tortilla mix, then braised in smoky chipotle sauce. Mexican-inspired comfort food that feeds a crowd.

Belgian endive halves browned in butter until caramelized, then braised in chicken broth. A 30-minute European side dish with a bittersweet, nutty flavor and silky texture.

Chinese red-braised beef (hong shao niu rou) with dark soy, sherry, star anise, and ginger. Slow-simmered chuck cubes glazed in a glossy mahogany sauce.

Braising can turn a tough piece of meat into a tender, fall off the bone, comfort food. I can think of no better example than the classic dish osso buco, made from veal shanks.

I think it is a great recipe, I have tried it for several times, and delicious every singe time!

A traditional Irish side of celery pieces baked in stock with chopped bacon, onion, parsley, and knobs of butter. Simple, savory, and ready in 45 minutes.

Braised Sunday pot roast with vegetables, garlic, and thyme in a rich red-wine gravy. Classic French-style braise that delivers fork-tender beef and a deeply flavored sauce for family dinner.

Microwave-braised tuna steaks studded with garlic slivers, simmered with pearl onions in red wine, and served on wilted spinach with a tomato-thyme sauce.

Oven-braised pheasant with sauerkraut, bacon, juniper berries, and white wine. Legs slow-cooked until tender in the kraut, breasts roasted separately to keep them juicy.

Braised escarole with caramelized apples, shallots, and toasted pecans in a cider vinegar pan sauce. A bitter-sweet fall side dish that pairs beautifully with pork, duck, or roast chicken.

Red braised pork shoulder slow-cooked in dark soy sauce, Shaoxing wine, star anise, cinnamon, and rock sugar. A classic Chinese hong shao technique for meltingly tender pork.

Quick flour-and-water gravy made from braised turkey cooking liquid. A simple two-minute pan sauce to serve over leftover braised turkey.