262 braised recipes

Beefsteak smothered in onions (filet braise aux ognons): pounded round steak braised for two hours over six sliced onions with vinegar, thyme, bay, and garlic. Classic French-Creole comfort.

Oxtails braised 4 hours in red wine with tomatoes and capers, then stripped, stuffed into cabbage rolls with Parmesan, and baked golden. Served on mashed potatoes for the ultimate comfort meal.

Chicken legs braised in broth, topped with melted Monterey Jack and smothered in sautéed tri-color peppers with lime, garlic, and jalapeño cheese. Tex-Mex comfort food in 45 minutes.

Crock Pot Coq Au Vin - Chicken Braised in Wine recipe

Cheddar braids are rich, egg-heavy yeast bread studded with sharp cheddar, brushed with egg wash, and topped with celery seeds. A stunning braided loaf with a brioche-like crumb.

Braided yeast bread filled with cinnamon sugar and topped with sliced almonds. Mixed in a food processor for quick, easy dough that bakes into a golden, pull-apart breakfast centerpiece.

Braided honey yeast bread with an optional golden saffron tint and raisins, mixed in a food processor for easy kneading. A beautiful three-strand loaf brushed with honey for a glossy, sweet crust.

Old fashioned cinnamon raisin braid made with potato dough for extra-soft texture. Three strands rolled in cinnamon sugar and braided into one gorgeous, fragrant loaf.

Easy pasta salad tosses cooked pasta with frozen mixed vegetables, sweet potato, and low-fat dressing for a five-minute brown bag lunch. Pantry-staple weeknight side or work-from-home meal.

Rosemary-crusted chicken thighs braised with red potatoes, caramelized onions, olives, and wilted spinach in one skillet. A complete Mediterranean-style dinner in about an hour.

Sweet and sour pork chops with sweet potatoes: braised pork chops in a brown sugar cider vinegar cinnamon glaze, with canned sweet potatoes warmed through. A one-skillet dinner in 60 minutes.

Moroccan-spiced beef brisket braised with turmeric, ginger, tomatoes, and briny green olives. Seared, slow-braised, chilled to defat, then reheated for fork-tender slices.

Baked lamb shanks braised in tomato sauce with oregano, onion, and parsley. Slow-roasted until the meat falls off the bone in a simple, Greek-style tomato braise.

Belgian beef stew braised in beer with sauerkraut, green olives, marjoram, and a finish of cream. A carbonnade-style oven braise with tangy, complex flavors.

Turkey legs braised Provencale-style with tomatoes, olives, almonds, rosemary, garlic, and white wine. A rustic French one-pot braise with Mediterranean flavors.

German clay cooker beef stew braised in red wine and brandy with carrots, ham, and aromatic herbs. The Romertopf method delivers fork-tender beef chuck and rich, concentrated gravy.