1,277 braised recipes

Balsamico chicken braised with tomato paste, chicken broth, balsamic vinegar, and green olives, finished with fresh parsley. Northern Italian tang-and-brine weeknight dinner.

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.

Easy Swiss steak: pounded round steak braised low and slow with tomatoes, onion, and green pepper into a fork-tender American supper-club classic.

Oven-braised beef and brown rice stew with crushed tomatoes, green beans, and warm spices like allspice and chili powder. A hearty, hands-off dinner that simmers to tender in a Dutch oven.

Herb-rubbed beef brisket braised with chunky carrots, celery, and onions in tomato juice. Roasts to fork-tender in the oven with a thick, savory sauce. Feeds ten.

Marinated rabbit braised in red wine and chicken broth with allspice, thyme, and bay leaves, finished with sauteed mushrooms, pickled onions, and stuffed olives.

Stuffed flank steak rolled with a mushroom, herb, and bread crumb filling, browned in bacon fat, and braised in beef broth with a Dijon mustard gravy.

Braised lamb shoulder and merguez-style sausages served over couscous with a cumin and cayenne broth. A North African-inspired feast with carrots, zucchini, and white wine.

Pheasant braised with lemongrass, ginger, chili, blueberries, and dried mushrooms in a citrusy sauce thickened with arrowroot. A stunning game bird casserole.

Slow-roasted venison shoulder braised in beer, sour cream, and cream of mushroom soup with onions and allspice. A hunter's dinner with forgiving creamy gravy.

Rustic Italian red bean, rigatoni, and hot sausage casserole braised with chard, tomato, oregano, and white wine. Stick-to-your-ribs baked pasta for cold nights.

Slow cooker chicken saltimbocca rolled with ham and cheese, seared golden, then braised in a creamy white wine sauce with sage and Parmesan.

Traditional Irish stew layered with lamb chops on the bone, sliced potatoes, onions, and parsley-thyme seasoning, then oven-braised low and slow until everything melts together.

Breaded pork chops braised until tender, topped with a warm sour cherry sauce spiked with cinnamon, cloves, honey, and Madeira wine. An elegant but approachable dinner.

Pot roast tri-tip braises a seared 2-pound triangle cut with onion, carrot, celery, red wine, and thyme until fork-tender. The strained pan juices become a glossy red wine sauce served alongside.

Fresh tuna steaks cubed and braised in a chunky tomato-and-pea sauce with onion, garlic, and parsley. Italian-style one-pan seafood ready in 45 minutes.