1,277 braising recipes

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.

Oven beef stew braised in red wine and cream of celery soup with potatoes, carrots, and broccoli. A hands-off Dutch oven dinner that practically cooks itself.

Pollo con orégano: Mexican chicken braised with onion and broth, coated in a garlic-oregano paste, rested to marinate, and finished on the grill until lightly charred.

Venison shoulder roast soaked overnight in milk to tame the gamey flavor, then braised in a Dutch oven with tomatoes, red wine, juniper berries, and a bouquet garni. Fork-tender wild game at its finest.

Spiced beef roast braised in beer and beef broth with thyme, bay leaf, and brown sugar. Cubed stewing beef baked until fork-tender with mixed vegetables added at the end.

Swiss steak braised low and slow with onions, garlic, and ketchup until fork-tender. A simple, old-fashioned beef dinner with just a handful of ingredients.

Herbed beef and vegetable stew braises chunks of beef in tomato, white wine, and Italian herbs, then finishes with carrots, mushrooms, green beans, and celery. A classic Sunday Dutch oven dinner.

French-inspired pressure cooker beef with round steak, smoky bacon, white onions, new potatoes, and mushrooms braised in dry white wine. Tender, saucy, and on the table in 45 minutes.

Easy old-fashioned pot roast: a 3-ingredient Dutch oven roast braised in onion soup mix and water until fork-tender. The Sunday-supper classic that never lets anyone down.

Red cooked bean curd marinated in soy sauce, sherry, five spice, and brown sugar, then wok-cooked until the liquid absorbs into the tofu. A classic Chinese braising technique that gives tofu deep, savory-sweet flavor.

Patates Yiahni, Greek braised potatoes slow-simmered in olive oil and tomato sauce with garlic and parsley. A simple, vegan-friendly Mediterranean side dish.

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

Red cabbage apple casserole braised with onions, butter, and white wine, then baked with nutmeg. A German-Polish style side dish for pork roast, sausages, or holiday roast goose.

Moroccan chicken braised with preserved lemons, green olives, ginger, coriander, and garlic in a fragrant broth. A one-pot North African classic with bold, bright flavors.

Lamb and sweet potato curry: lamb braised slow with warm spices like cardamom, cumin, and turmeric, then sweet potato simmered in until soft. A fragrant, comforting one-pot curry.

Greek stifado: slow-braised beef chuck in red wine, tomatoes, onions, thyme, rosemary, and cumin, finished with crumbled feta. A rustic Mediterranean stew with deep, herb-saturated flavor.