(Photo: Roberto Caruso)
Tender braised chicken thighs, tomatoes and onion simmer into a saucy stew that’s perfect over rice. Get our braised chicken and tomato stew recipe.
While the traditional version of this dish calls for pork loin, it can also be prepared with pork shoulder. Get Tara O'Brady's milk-braised pork loin roast recipe.
Cooked in a sweet and salty sauce, these zesty braised chicken thighs are best served over rice. Get our orange soy-braised chicken thighs recipe.
Fall-off the bone meat, mouthwatering aromatics and tender vegetables make this a meal well-worth the cook time. Get our Korean-braised short ribs recipe.
Braised vegetables and warm, fried cheese are a perfect match. Add some dark leafy kale, and it’s a hearty, vegetable-rich dinner plate. Get our smoky braised lentils with halloumi recipe.
Hailing from Puglia, in the south of Italy, stracciatella is what makes up the creamy insides of a ball of burrata cheese. It also makes a perfect side when paired with braised leeks. Get this braised leeks and stracciatella recipe.
An easy, cozy dessert. Get our vanilla and red wine braised pears recipe.
This slow cooked roast beef will warm up your Sunday. Get our slow cooker saucy beef roast recipe.
Served over creamy polenta, this pulled pork dish is a delicious mix of two winter favourites: tender, saucy meat, and sweet onions. Get our cider-braised pork with caramelized onions recipe.
You can use collards, Swiss chard, callaloo or even kale for this recipes. Adding the coconut milk softens the leaves and creates a creamy sauce at the bottom of the pot that coats each leaf. Get Suzanne Barr's braised collard greens with turmeric recipe.
Surprised? We were too! Light and beautifully balanced, the notes of citrus, tarragon, white wine and butter make this side dish far and away one of the best we’ve tasted lately. Get our braised celery with tarragon recipe.
"My mom would cook these rich, flavourful short ribs in a huge pot for hours and hours on special occasions. I use her recipe when my family’s craving something hearty—but with an Instant Pot to cut down on the cook time." Get Stephanie Han Kim's Instant Pot Korean braised short ribs recipe.
This dynamic duo is both an affordable (cabbage is a winter staple, guys) and delicious (don’t skimp on the bacon) Sunday night side. Get our braised cabbage with bacon recipe.
Yes it’s the tail, and is it ever delicious. Intensely rich and tasty, it makes a brilliant stew that freezes well too. Get our braised oxtail ragu recipe.
Thick pieces of perfectly seasoned lamb and tender apricots pair beautifully with citrusy couscous. Get this braised lamb and apricots recipe.
This vegetarian main dish from Amina Al-Saigh is common across Levantine countries. It can also be served as a cold appetizer. Get this olive oil-braised green beans recipe.
Mole is a rich and complex Mexican sauce used to simmer various kinds of meat. This dish can be made up to 3 days in advance. Get our mole-braised beef short ribs recipe.
There are two tricks for a tender stew. First, buy meat with generous marbling (tiny bits of fat between the muscle fibres). Second, cook it over low heat for several hours. Get our stout-braised beef stew recipe.
Eden Grinshpan's version of this North African fish stew begins with ripe tomatoes, peppers, and spices, and is brightened up with dry white wine. Get her braised halibut with roasted cherry tomatoes and tahini (chraime) recipe.
A method of cooking tougher cuts of meat and vegetables, braising starts with a pan-sear to add colour and flavour. The food is then cooked gently in barely bubbling liquid, covered, until extremely tender.
Almost any deep, wide pot with a tight-fitting lid can be used as a braiser. Try a deep frying pan (with lid), an enamelled cast iron dutch oven, a large lidded pot, an electric slow cooker or a heavy campfire pot.
The slow tenderizing effect of braising makes it perfect for tougher cuts of meat and winter vegetables. Here are meats you should and shouldn't braise:
Dos
1. Ribs (back, spare, short).
2. Shoulder roasts (also called pot roasts or chuck roasts).
3. Shanks (especially lamb and veal).
4. Brisket.
5. Sturdy vegetables and fruit (cabbage, carrots, celery, onions, pears and apples).
Don'ts
1. Tenderloin (beef or pork).
2. Skinless boneless chicken breasts.
3. Tender vegetables and fruit (zucchini, spinach, berries, bananas).
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