1,277 braised recipes

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.

Szechwan spiced beef stew braised with star anise, hot bean paste, crushed peppercorns, and dry sherry. Deeply aromatic Chinese-style comfort food.

Mama's chicken cacciatore: paprika-dusted chicken browned in olive oil, then braised in dry Marsala with crushed plum tomatoes, carrots, celery, and peppers. Italian comfort food the way Madre made it.

Sweet and sour pork chops braised in chili sauce, apple cider vinegar, and brown sugar until fork-tender. Thick-cut chops seared with ginger and simmered in a tangy, glossy sauce.

French farmhouse chicken braised on a bed of leeks and garlic in apple juice, white wine, and brandy. The pan juices reduce into a concentrated cream sauce that's worth every minute.

Beef brisket roasted on a bed of onions, then glazed with beer-braised prunes, apricots, brown sugar, brandy, and warm spices. A sweet-savory showstopper for special occasions.

Swiss steak with tenderized round steak, sweet onions, mushrooms, and a tomato-mushroom gravy braise. Old-school comfort cooking that turns tough cuts fork-tender.

Red-wine-marinated beef stew oven-braised with blanched bacon, dark-roux broth, and tomato paste. A freezer-friendly French bourguignon-style stew built in a Dutch oven.

Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.

Smoky, beer-braised chili loaded with cubed flank steak, jalapenos, and masa harina. This thick, hearty Texas-style chili simmers low and slow until every spoonful hits with deep, layered heat.

Curried lamb shanks braised in white wine with a curry-flour gravy and sliced onions. Fork-tender after a long, gentle simmer in a single skillet.

Irish stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. Traditional countryside cooking.

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.

BBQ beaver tails braised with onions, sherry, mustard, and barbecue sauce, then topped with parmesan and baked. A traditional Canadian wild game preparation for an unusual cut of meat.

A Moroccan-inspired beef stew marinated overnight in red wine with cinnamon, ginger, saffron, and cloves, then braised for three hours and finished with cognac-soaked prunes, almonds, and sesame seeds.

Country-style beef ragout slow-braised in red wine and beef broth with onions, garlic, mushrooms, and ripe olives. Hearty French-Italian stew served over noodles.