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19 Perfect-For-Winter Braising Recipes

This classic technique turns tougher (and more affordable) cuts of meat and vegetables into tender perfection.
19 Perfect-For-Winter Braising Recipes

(Photo: Roberto Caruso)

Braised Chicken And Tomato Stew

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.

Milk-Braised Pork Loin Roast

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.

A person picking up a slice of milk-braised pork loin roast at a Thanksgiving dinner tableRecipe by Tara O’Brady. Produced by Sun Ngo. Photography by Christie Vuong. Prop Styling by Nicole Billark. Food styling by Michelle Rabin. Press-on nails courtesy of KISS.

Orange Soy-Braised Chicken Thighs

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.

Learn how to braise meat: orange soy-braised chicken thighs on white platterPhoto, Andrew Grinton.

Korean Braised Short Ribs

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.

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Korean braised short ribs, made with dried shiitake mushrooms, Korean-style beef short ribs, garlic, onions, carrots, ginger, chili flakes; soy sauce; brown sugar; daikon radish; sesame oil; green onions and sesame seeds for a post on an easy Korean braised ribs recipe for winter(Photo: Roberto Caruso)

Smoky Braised Lentils With Halloumi

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.

Smoky braised lentils with halloumi on a white plate on a blue floral background; made with green lentils; carrots; leeks; garlic; smoked paprika; coriander; salt; vegetable broth; kale; lemon; halloumi cheese for a post on an easy smoky braised lentils with halloumi recpe(Photo: Erik Putz)

Braised Leeks And Stracciatella

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.

a bowl of braised leeksRecipes and text by Jess Maiorano; produced by Stephanie Han Kim; photography by Christie Vuong; food styling by Ashley Denton; prop styling by Madeline Johari.

Vanilla And Red Wine Braised Pears

An easy, cozy dessert. Get our vanilla and red wine braised pears recipe.

Vanilla and red wine braised pears with vanilla beans for a post on a Vanilla and red wine braised pears recipe(Photo: Roberto Caruso)

Slow Cooker Saucy Beef Roast

This slow cooked roast beef will warm up your Sunday. Get our slow cooker saucy beef roast recipe.

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Slow Cooker Saucy Beef Roast: beef roast on two plates with crusty bread or rigatoni made with beef roast; diced pancetta; onion; celery; carrot; sliced cremini mushrooms; garlic; tomato paste; canned tomatoes and dry white wine for a post on an easy saucy slow cooker beef roast recipe(Photo: Roberto Caruso)

Cider-Braised Pork With Caramelized Onions

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.

Cider-braised pork with caramelized onions on a bed of polenta on a metal plate for a post on a Cider-braised pork with caramelized onions recipe(Photo: Roberto Caruso)

Braised Collard Greens with Turmeric

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.

Braised collard greens with turmeric on a serving plateProduced by Aimee Nishitoba; Photography by Christie Vuong; Recipes by Suzanne Barr; Food Styling by Eshun Mott; Prop Styling by Nicole Billark

Braised Celery With Tarragon

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.

Braised celery with tarragon on platter topped with celery leaves for a post on how to braise celery with an easy recipe(Photo: Roberto Caruso)

Instant Pot Korean Braised Short Ribs (Galbi Jjim)

"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.

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Instant Pot Korean Braised Short Ribs. Stephanie Han Kim, Art Director.Produced by Irene Ngo. Photography by Maya Visnyei. Food styling by Michael Elliott. Prop styling by Catherine Doherty. Makeup and hair by Sophie Hsin. Wardrobe by Space Vintage. Creative direction by Sun Ngo.

Braised Cabbage With Bacon

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.

Braised Cabbage With Bacon in a black pan made with red or green cabbage; garlic; thyme; broth and cider vinegar for a post on how to braise cabbage with an easy recipe(Photo: Robert Caruso)

Braised Oxtail Ragu

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.

Braised oxtail ragu; made with oxtail; onions; carrots; celery; garlic; salt; port; beef broth; rosemary; horseradish and chives; in a cast-iron skillet on a wood cutting board next to a black bowl full of chives and herb scissors for a post on braising recipes and an easy braised oxtail ragu recipe(Photo: Robert Caruso)

Braised Lamb And Apricots On Lemony Couscous

Thick pieces of perfectly seasoned lamb and tender apricots pair beautifully with citrusy couscous. Get this braised lamb and apricots recipe.

Braised Lamb And Apricots On Lemony Couscous(Photo: Erik Putz; Food styling by Ashley Denton; Prop styling by Madeleine Johari)

Olive Oil-Braised Green Beans

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.

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A pan of Olive Oil-Braised Green BeansRecipes and images excerpted from Souk to Table by Amina Al-Saigh. Published by Rock Point, an imprint of the Quarto Group, 2024. All rights reserved.

Mole-Braised Beef Short Ribs

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.

Mole-braised beef short ribs with a sauce that includes cocoa powder; onion; garlic; red wine; dried cherries; tomato paste; chipotle peppers in adobo sauce served over polenta with green beans on a white plate with a blue floral motif next to a serving dish of ribs and two candles on a grey lace tablecloth(Photo: Roberto Caruso)

Stout-Braised Beef Stew

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.

Stout-braised beef stew, oat risotto and Emerald Isle greens on a table with a green dutch oven and pint of Guinness(Photo: Sian Richards)

Braised Halibut With Roasted Cherry Tomatoes And Tahini (Chraime)

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 copper serving dish filled with stewed halibut, cherry tomatoes and drizzled with tahiniPhoto by Aubrie Pick, courtesy of Penguin Random House.

What is braising?

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.

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What do I braise in?

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.

To braise or not to braise?

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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