150 braised recipes

Fork-tender beef braised in red Zinfandel with juniper berries, thyme, and bay leaf in a clay pot. The wine-rich sauce gets its velvety body from pressed braised vegetables, poured over chunks of steamed carrots and potatoes.

Impanadas are Italian baked half-moon pies filled with pork braised in red wine and vinegar with fennel and mint, wrapped in a butter semolina crust. Baked until golden.

Shredded Mexican beef filling for flour tortillas: braised skirt steak with tomatoes, bell peppers, and a heavy hand of garlic. Perfect for tacos, burritos, or breakfast egg tacos.

Champagne-braised chicken casserole layered with peas, baby carrots, new potatoes, and cream of mushroom soup. A showstopper one-dish dinner.

Country-style pork spareribs braised low and slow with sauerkraut, paprika, caraway seeds, and crispy floured bacon. A hearty German classic best served with dark bread and cold beer.

Slow cooker Hawaiian chicken breasts braised in pineapple juice, topped with butter-sauteed pineapple rings and fresh avocado slices. Served over buttered rice.

Classic Filipino sinigang with pork ribs braised in a tart tamarind broth alongside tomatoes, daikon, green beans, and wilted spinach. The ultimate sour soup for rice lovers.

Lentils with cotechino sausage, an Italian New Year's tradition. Slow-poached pork sausage served over lentils braised with sage, soffritto, and tomato.

German-style beef brisket braised with caraway seeds, vinegar, bay leaves, and brown sugar, finished with sauerkraut and grated potato. Low and slow for 3 hours until fork-tender.

German spareribs and sauerkraut braised low and slow for 3 to 4 hours with paprika, caraway seeds, and beef bouillon. Finished with crispy fried bacon and served with dark bread.

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.

Dutch oven pork chop dinner braised in apple juice with potatoes, carrots, onions, and cabbage. Everything cooks in one pot for a complete fall meal with built-in gravy.

German hasenpfeffer: rabbit marinated in vinegar and wine, then braised with bacon, onions, and a touch of chocolate for a velvety sauce. Old-world hunter's stew.

Braised pork stew with olives, green beans, white wine, and plum tomatoes simmered low and slow until fork-tender. A rustic Mediterranean one-pot dinner.

Braised lamb shanks with oregano and garlic served over simmered lentils with celery and bay leaf, finished with lemon slices in the oven. A rustic, protein-packed one-dish meal.

Puerto Rican beef stew braised in red wine and beef broth with potatoes, carrots, and green beans. A hearty Dutch oven dinner with deep, herb-rich gravy.