1,277 braised recipes

Tender veal pieces browned with garlic, then braised with lemon zest, sage, and a touch of cayenne before finishing in a silky cream sauce. A refined one-hour dinner for four.

Hasenpfeffer, the German-American marinated rabbit stew: rabbit pickled 2 days in spiced vinegar brine, browned in butter, braised in its own marinade, and finished with sour cream.

Pizza Swiss steak with pounded round steak braised in pizza sauce, tomato sauce, and oregano in a slow cooker for 8 to 10 hours. Served over spaghetti for a retro Italian-American dinner.

Golden-browned chicken simmers in rich coconut milk with mushrooms, garlic, and a fragrant herb bouquet. This Caribbean-inspired one-skillet braise is comfort food with a tropical twist.

Lamb cutlets braised in a buttery tomato, onion, and white wine sauce for 90 minutes until fork-tender. A simple, rustic casserole with just six ingredients that lets the lamb flavor shine.

Slow-roasted wild duck basted in flambed dry sherry with onion juice, white pepper, and red pepper flakes. Braised breast-side down for tender, flavorful meat.

Polpo con salsa, Italian octopus braised in tomato sauce with garlic, dry sherry, and optional ink for deep, rich flavor. Tender after one hour of gentle simmering.

Pot roast with sour cream gravy: chuck roast braised with vinegar and dill, paired with potatoes, carrots, and zucchini. The Eastern European-leaning Sunday dinner that finishes with a tangy sour cream sauce.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

City chicken made with cubed pork and beef, breaded with saltines and poultry seasoning, then braised in chicken broth. A Depression-era Midwestern classic with no actual chicken.

Swiss steak braises tough, flour-dredged beef low and slow in a herby tomato gravy with onions, peppers, and mushrooms until fork-tender. A classic one-skillet comfort dinner made for mashed potatoes.

Sirloin tips braised in a garlic-heavy ketchup and Worcestershire sauce until fork-tender. A simple, saucy beef dinner served over rice with bold savory flavor.

Steak and kidney pudding, the British pub classic: cubes of round steak and kidney slow-braised with onions, Worcestershire and herbs into a rich gravy, then topped with flaky pastry and baked golden. Hearty old-country comfort.

Anginares tarama is a Greek island appetizer of tender braised artichokes filled with creamy taramosalata, the classic emulsion of cured cod roe, lemon, olive oil, and grated onion. Old-school meze with elegant presentation.

Country-style rabbit stew braised in dry sherry, chicken broth, and a strained game marinade with sage and thyme. The way old hunters do it, in a black iron pot.

Mexican chili beef with cubed round steak braised in crushed tomatoes with jalapeno, cumin seeds, and oregano. A lean, no-bean chili simmered low until fork-tender and saucy.