1,277 braising recipes

Italian braised chicken Veneto-style with fresh tomatoes, white wine, balsamic vinegar, mushrooms, and oregano. Flour-dredged and browned, then simmered until fork-tender. Serve over rice.

Skinless chicken braised in dry white wine with mushrooms, carrots, celery, and thyme. A lighter take on French country cooking with a reduced wine sauce. Serves 6.

German-style veal breast stuffed with seasoned ground beef, pork, lemon, and nutmeg, braised low and slow with paprika, cloves, rosemary, and bay leaves until fork-tender.

Flemish carbonades is a Belgian beef stew braised in beer with onions and garlic in the slow cooker. Fork-tender beef chuck in a thick, malty gravy.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

Chicken cacciatore braised in tomato sauce with onions, garlic, oregano, and bay leaves. A rustic Italian hunter-style chicken simmered tender and served over spaghetti or noodles.

Slow cooker pot roast rubbed with seasoned salt, paprika, and pepper, then braised in beef bouillon for 8-10 hours. Fork-tender, hands-off, and endlessly adaptable.

Mexican pot roast stuffed with bacon-wrapped garlic, rubbed in mustard, and braised in beer with jalapenos and cilantro. Fork-tender beef with a spicy blended sauce.

Sauerbraten pot roast marinated 4-10 days in malt vinegar and horseradish, then slow-braised with onions. A traditional German sour roast with tangy, fork-tender beef.

Three-ingredient foil-wrapped rump roast braised low and slow with onion soup mix and red wine. Fork-tender beef with a savory, wine-enriched pan sauce.

Turkey goulash with paprika, caraway seeds, and tomatoes, oven-braised until fork-tender and served over tagliatelle. A lighter take on the Hungarian classic with lean turkey.

German sauerbraten marinated 3 days in red wine and buttermilk with bay leaf and peppercorns, then braised with bacon, tomato paste, and rye bread until fork-tender.

Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.

Dutch oven pot roast braised with wine, tomato sauce, onions, and celery, with carrots and potatoes added for the last hour. A classic one-pot Sunday dinner.

Slow cooker chicken breasts stuffed with a peanut butter, honey, cumin, and mint filling. Rolled into packets and braised in peanut-bouillon broth for tender, savory results.

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.