325 braised recipes

Chicken Provencal braised with marjoram and topped with sauteed eggplant, cherry tomatoes, and ripe olives. A rustic French one-skillet dinner full of Mediterranean flavor.

Filipino kare-kare with oxtail braised in peanut butter sauce, eggplant, green beans, and bagoong. Rich, savory, and served over white rice.

A traditional Greek soupies me spanaki: tender cuttlefish braised in olive oil with wilted spinach, spring onions, and lemon. Rustic Mediterranean seafood at its best.

Dutch oven pot roast braised with red wine, rosemary, thyme, sage, and bay leaves, with potatoes added in the last 30 minutes. A classic Sunday beef dinner with built-in gravy.

Braised chicken legs in fresh tomatillo sauce with jalapeños, onion, garlic, and cilantro. A one-skillet Mexican green chicken dinner with a tangy, reduced salsa verde.

German braised red cabbage with bacon, apple, onion, and a sweet-sour vinegar-sugar finish. A traditional side dish that gets better with every reheat.

Slow cooker beef shanks braised in beer and tomato paste with mushrooms, carrots, red potatoes, and garlic, finished with fresh lemon zest and juice. Set it and forget it for up to 9 hours.

Braised fennel stew with caramelized pearl onions and carrots simmered in chicken broth. A French-inspired vegetable side with anise-sweet fennel, browned butter, and natural sugars.

Curried lamb shanks braised in white wine with a curry-flour gravy and sliced onions. Fork-tender after a long, gentle simmer in a single skillet.

Traditional Irish dressed cabbage braised in butter and bacon stock with a hint of nutmeg. Simple, buttery, and ready in 40 minutes, this heritage side dish turns humble cabbage into something you'll actually crave.

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.

Italian veal rolls (involtini) stuffed with prosciutto and Grana Padano, browned in butter, and braised in white wine with tomato paste. A classic Northern Italian secondo.

Slow-braised calamari in umido with garlic, white wine, crushed chili, and tomato sauce, served with grilled ramp bruschetta and fresh marjoram.

Classic French chicken fricassee from the Poitou region. Golden-browned chicken braised on a bed of caramelized onions that melt into their own sauce.

Pheasant braised in spiced sour cream with Worcestershire, bay leaves, basil, and rosemary for several hours until fork-tender. A rich, creamy way to cook wild game bird.

Paprika pork chops simmered in white wine, stock, sweet red pepper, and crème fraîche. A Hungarian-influenced weeknight braise with a silky, tangy sauce.