1,277 braising recipes

Slow cooker osso buco with veal shanks braised in white wine, beef stock, tomato paste, lemon zest, and Italian herbs. Set it and forget it: 10 hours to fall-off-the-bone tender.

Flank steak braised until fork-tender, then shredded into a spiced chili base with jumbo shrimp, garlic, and allspice. Served with warm corn tortillas, cilantro, and sour cream for a surf-and-turf twist on classic chili.

Slow cooker short ribs: beef short ribs seared, then braised low with carrots, onion, garlic, and tomato until fork-tender, finished with a thick pan gravy. Deep, rich comfort food.

Mennonite schnitzel with flour-coated veal steaks braised in onions and sour cream gravy. A traditional comfort dish with tender meat and creamy pan sauce.

Coriander pork chops crusted with toasted ground coriander seed and cracked black pepper, braised with white wine, rosemary, and aromatic vegetables. The fragrant Mediterranean-style chop with a velvety pan sauce.

Capon of the North: Irish-style braised capon flamed with whiskey, simmered in red wine with bacon and allspice, finished with a silky egg yolk cream sauce.

Poulet en casserole is a French country classic: whole roasted chicken braised in white wine and rosemary with tender potatoes, carrots, and onions. One pot, one oven.

Pot Roast Caribe braises a 3-pound chuck roast in a mole-inspired sauce with cocoa, chili, cumin, cinnamon, ground almonds, and orange zest. Caribbean-style pot roast for 6-8.

Polpettone di tacchino is an Italian stuffed turkey roll filled with ground dark meat, pistachios, and herbs, braised in white wine until tender.

Italian saltimbocca: thin veal scallops layered with sage and prosciutto, rolled, browned in butter, and braised in a quick Marsala pan sauce. The name means jumps in the mouth, and it earns it.

Jugged hare braised for hours in a rich bone stock with mace, cloves, and mixed herbs, finished with port wine. A classic British game recipe served with redcurrant jelly.

Pressure cooker Swiss steak braises chuck cubes with tomatoes, onion, garlic, celery, and bell pepper into fork-tender beef in a rich tomato gravy. Ready in 30 minutes instead of 3 hours.

Traditional Jewish tzimmes with beef, carrots, sweet potatoes, prunes, and dried apricots braised in orange juice. A sweet and savory one-pot holiday dish simmered low and slow until fork-tender.

Asian-style baby back ribs oven-braised then grilled with a star anise, Dijon mustard, soy sauce, and rice vinegar marinade. A two-day recipe with deep, complex flavor.

Beef Burgundy cooked entirely in a wok with red wine, pearl onions, mushrooms, and thyme. A clever one-vessel take on the French classic that braises to fork-tender in 90 minutes.

Veal stock built from roasted bones, mirepoix, leek, and tomato, simmered low for hours into a deep, gelatinous foundation. The classical brown stock that anchors French sauces and braises.