446 braised recipes

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

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!

New Orleans classic: bone-in chicken slow-braised in white wine with a whole head of garlic, crispy fried potatoes, and sweet peas. Low and slow for fall-off-the-bone tender.

Mexican braised lamb shanks with ancho chiles, raisins, and vinegar in rich tomato sauce. Fall-apart tender meat ready in 3 hours for special dinners.

Crispy pan-fried tofu braised with bok choy, red peppers, and carrots in a savory rice wine and yellow bean sauce. A quick vegetarian Chinese stir-fry ready in under 30 minutes.

Cornish hen braised in burgundy wine with fresh raspberries, rosemary, thyme, and garlic, then finished under the broiler for crispy edges. An elegant dinner for one or a romantic meal for two.

Slow cooker braised leeks with onion, garlic, tomato, and vegetable stock, finished with fresh dill. A gentle, hands-off side dish that cooks itself over 6-10 hours.

Braised cremini mushrooms stuffed with leeks and herbs, finished under the broiler with melted cheese. Elegant restaurant-style appetizer with deep Madeira-wine flavor.

Mushrooms are always a healthy food, this recipe is very worthy to try!

What a delicious meal! Had this lamb shanks for dinner, and we were all so pleased by how flavorful it was. Loved the fennel in the dish.

A tasty side dish that doesn't take long to make or satisfy.

My husband and son liked this dish so much, I made it twice within three days. There wasn't a drop of sauce left, they soaked it all up with bread. It was that good.

Classic French chicken braised with 40 whole cloves of garlic, cognac, vermouth, and warm spices. Sealed and slow-cooked for fall-off-the-bone tenderness.

Julienned carrots, Granny Smith apples, and celery braised with currants, honey, Dijon mustard, and apple cider vinegar, then glazed and finished with fresh basil. A sweet-savory fall side dish.

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.