262 braised recipes

Veal braised with onions and cucumber, topped with crumbled sheep cheese, fresh dill, and tomato. Balkan-style stew served with warm flatbread.

Slow cooker braciole with thin-pounded round steak rolled around Italian sausage filling and braised in tomato sauce for 8 to 10 hours until fork-tender.

Sicilian baked sausage casserole with Italian sausage, red and green peppers, onions, potatoes, and canned tomatoes baked together until everything braises in its own juices. No browning, no water added.

Slow-braised red cabbage with apples, juniper berries, caraway seeds, and malt vinegar. A traditional German-style side dish simmered for nearly two hours until silky and sweet-tart.

Filipino mechado: braised beef with potatoes, carrots, lime, soy, and tomato sauce. Classic Spanish-influenced Filipino comfort food, sliced and served with sauce.

Veal and mushroom ragout with leeks, bacon, artichoke hearts, and dry vermouth braised in a casserole. A hearty French-inspired stew served over rice.

Saffron-braised lamb shoulder served over herb couscous with cucumber, red pepper, and fresh mint. A North African-inspired one-pot meal with bright, herby accompaniments.

German-style veal and pork meatballs served over braised red cabbage and potatoes with a lemon-caper pan sauce. A rustic one-skillet-and-pot Bavarian dinner with Worcestershire-spiked gravy.

Swordfish Provencale braised in a French bouquet garni-perfumed tomato sauce with mushrooms, peppers, and white wine. A classic southern French main dish topped with pimentos and capers.

Clay pot chicken braised with ham, eggplant, zucchini, peppers, and tomatoes in wine. A rustic Spanish one-pot meal bursting with Mediterranean flavor.

Shredded cabbage and carrots braised in bouillon, then tossed with buttery pecans and mustard. A 20-minute side dish elegant enough for company.

Kotopoulo Kapanici: Greek braised chicken with tomatoes, white wine, cinnamon, cloves, and allspice. A warmly spiced one-pot casserole with optional artichoke hearts.

Braised lamb shoulder and merguez-style sausages served over couscous with a cumin and cayenne broth. A North African-inspired feast with carrots, zucchini, and white wine.

Authentic Indian garam masala blends black pepper, caraway, cinnamon, coriander, cloves, and cardamom into a robust, fragrant spice mix for curries, braises, and finishing dishes.

Silesian "heaven's kingdom" pork chops braised with prunes, apricots, apples, and pears in their own soaking liquid. A traditional German sweet-savory main served over potato dumplings.

Country-style beef ragout slow-braised in red wine and beef broth with onions, garlic, mushrooms, and ripe olives. Hearty French-Italian stew served over noodles.