1,277 braised recipes

Vegetable stock simmers carrot, celery, turnip, asparagus, potato, parsley, and dandelion greens or kitchen scraps in water for hours until concentrated. A zero-waste freezer staple for soups, risottos, and braises.

Roasted wild goose stuffed with apples and onions, browned under bacon, then braised in red wine and beef consomme with herbs. A classic hunter's recipe with rich pan gravy served over wild rice.

Tender stewing beef braised in beef broth and soy sauce with green peas and diced pimentos, thickened with cornstarch and served over rice. An Asian-inspired twist on classic beef stew.

Oven-braised beef short ribs in tomato paste gravy with onions, carrots, and celery, served over noodles tossed in the pan drippings. Slow-cooked comfort food that falls off the bone.

Swiss steak braised in ketchup with onions and garlic until fork-tender. Flour-dredged round steak slow-cooked on the stovetop in a tangy, slightly sweet tomato sauce.

Homemade British bangers with pork, veal, breadcrumbs, and herbs like sage, thyme, and marjoram. Classic Oxford sausages stuffed in hog casings, ready to fry or braise.

Non-alcoholic red wine substitute for cooking made with water, beef stock, and vinegar. A quick three-ingredient swap that adds acidity and depth to sauces, stews, and braises.

Mexican-style rabbit braised in a chili-infused, peanut-thickened sauce warmed with cumin, clove, and nutmeg. A rustic, mole-adjacent dish where peanut butter lends body and depth. Works with chicken too.

Whole stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. A classic British-style country dish.

Chili salsa beef made with braised chuck simmered in chunky salsa, brown sugar, and soy sauce, finished with fresh cilantro and lime. A tender, saucy beef stew served over rice.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

Farm style pork ribs browned with onions and braised in barbecue sauce. Cook in the microwave in 15 minutes or bake in the oven for up to an hour. Just 4 ingredients.

Grouper saor pairs grilled fish fillets with sweet-sour Venetian onions braised in red wine and balsamic vinegar with golden raisins. Topped with toasted pine nuts and fresh chives.

Moroccan beef stew with chuck roast, cumin, ginger, coriander, pineapple chunks, and fresh tomatoes. A North African-inspired braise with warm spices and fruity sweetness.

Succulent stewed rabbit: flour-dredged rabbit browned in bacon fat, then braised with carrots, onion, red wine, and rosemary until fall-off-the-bone tender, finished in a rich wine gravy. Rustic comfort food.

Pork vindaloo is the Goan classic where cubes of pork braise in a fiery spice paste of cumin, mustard, fenugreek, cinnamon, and red chilies bound with white wine vinegar. A hot-and-sour curry that gets better the day after.