1,277 braised recipes

British pork belly and pig's kidney casserole slow-braised with celery, onion, orange zest, and rosemary, then chilled overnight for depth. Old-school nose-to-tail comfort food from the English kitchen.

Braised duck with chestnuts in a syrupy orange and red currant sauce, built on homemade duck stock and fresh thyme. A rustic European classic that's pure cold-weather comfort.

Roasted chicken with apricots braised in white wine, thyme, and paprika. A classic Jewish-style holiday main with sweet-savory pan sauce and tender carrots and onions underneath.

Traditional Irish pot-roasted chicken stuffed with oatmeal, bacon, and onion, braised with carrots and potatoes in giblet stock. Country Sunday supper from the Emerald Isle that turns a whole bird into a one-pot feast.

Italian-style braised calf's feet in red wine and tomato with caraway, lemon peel, and gremolata finish. A rustic osso buco-cousin traditionally served over saffron risotto.

Beef Bourguignon with cubed round steak braised in burgundy wine with crispy bacon, pearl onions, and mushrooms, plus a splash of sherry and tomato paste. The classic French bistro stew made at home.

Fork-tender beef pot roast braised in a sloppy joe-spiced tomato sauce with potatoes, carrots, and zucchini. A low-and-slow one-pot dinner that feeds a hungry crowd.

Sauerkraut rolls made with elk steak pounded thin, stuffed with bacon-onion sauerkraut, and braised in beef stock. A hearty, old-world game meat roulade.

Fork-tender beef stew braised low and slow in beer with caramelized onions, tomatoes, and browned mushrooms. A hearty Dutch oven comfort meal that's worth every minute.

Gulai merah is an Indonesian red beef short rib curry braised in a spice paste of shallot, chile, ginger, and turmeric with salam leaf, galangal, and lemongrass. Serve with rice.

Cider chicken braised Normandy-style with hard cider, calvados, bacon, prunes, slow-cooked onions, and a fresh bouquet garni. Rustic French autumn cooking at its best.

Seared cross rib roast braised with tomatoes, black olives, mushrooms, and a bouquet garni in red wine and stock. French-inspired pot roast with a built-in vegetable gravy.

Bacon-browned chicken braised with saffron, mint, and parsley in reduced chicken broth, finished with crispy bacon bits and sweet seedless grapes. A rustic, medieval-inspired dish with bold, unexpected flavors.

Tender carrots braised in dark beer with butter and a touch of sugar. This German-inspired side dish is hearty, earthy, and ready in 40 minutes with just 5 ingredients.

Southwestern simmered beef stew with round steak, green chilies, stewed tomatoes, cumin, and oregano. A thick, chile-spiced braise that turns tough beef fork-tender.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.