177 braised recipes

Italian rabbit saddles boned, rolled around a garlic-olive-rosemary stuffing, then seared and braised in fresh tomato sauce. Rustic Tuscan cooking at its most honest.

Double-thick pork chops stuffed with fresh corn, cilantro, orange zest, sage, and bread crumbs, seared and braised in a covered skillet until juicy and tender.

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.

Chicken braised in dry white wine with oregano, basil, and garlic salt. A simple, flavorful one-pan dinner ready in 45 minutes with just a handful of ingredients.

Savory crepes filled with wine-braised leeks, shiitake mushrooms, and herbs, topped with a rich red wine mushroom sauce. An elegant vegetarian main that impresses.

Chinese wok-braised chicken wings glazed in oyster sauce, soy sauce, dry sherry, and fresh ginger. Simmered then basted until sticky, glossy, and irresistibly savory.

Slow-simmered Swedish red cabbage braised with apple, honey, red wine, and lemon. This tangy-sweet vegetarian side dish is a Scandinavian holiday table staple.

Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.

Swiss steak with tenderized round steak, sweet onions, mushrooms, and a tomato-mushroom gravy braise. Old-school comfort cooking that turns tough cuts fork-tender.

Polynesian pork chops braised with pineapple, prunes, soy sauce, and marjoram, served over ginger rice. Retro sweet-savory tropical dinner from the 1950s tiki era.

Curry-glazed duck legs roast under a paste of jalapeno, ginger, garlic, and curry powder, then braise in orange-lime juice with chicken stock. The skin re-crisps for shatteringly crackly results.

Lizzie's pork chops: browned pork chops braised an hour in a garlicky chicken broth. A four-ingredient weeknight dinner that turns out fork-tender every time. Serve over rice or mashed potatoes.

Drunken leeks braised in red wine with garlic, finished with a splash of red wine vinegar and fresh parsley. A simple, elegant side dish ready in 30 minutes.

Braised wild boar marinated for two days in red wine, cider vinegar, and juniper, then simmered tender with carrots, onions, and celery. Finished in a rich currant-jelly gravy and served with chestnut puree.

Andouille sausage braised low and slow in dry white wine, honey, and Creole mustard. A Justin Wilson Cajun classic that comes together in one skillet in 35 minutes.

Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.