braised Recipes
92 delicious braised recipes from around the world
Petits Pois à la Française (French Braised Peas)
A classic French spring side dish where sweet peas are gently braised with tender lettuce, sweet pearl onions, and butter, creating a delicate and flavorful vegetable medley. The lettuce wilts down to form a light sauce.
Pintade au Chou (Guinea Fowl with Cabbage)
A rustic and elegant French country dish featuring tender guinea fowl braised with Savoy cabbage, smoky bacon, and aromatic vegetables in white wine and chicken stock. Perfect for a comforting autumn meal.
Pollo al Chilindron
A classic Aragonese dish featuring tender chicken braised in a rich sauce of tomatoes, sweet peppers, and savory Serrano ham. This hearty stew is full of flavor and comforting.
Pollo alla Cacciatora
Hunter's style chicken - braised with tomatoes, herbs, olives, and wine.
Poulet Basquaise
A classic Basque dish featuring chicken braised in a vibrant sauce of bell peppers, tomatoes, onions, and the subtle warmth of Espelette pepper, enhanced with savory Bayonne ham. It embodies the sunny flavors of the Pays Basque.
Queue de Boeuf BraisΓ©e (French Braised Oxtail)
A classic French comfort food, this oxtail is slow-braised in red wine and beef stock until incredibly tender and falling off the bone. The rich, deeply flavored sauce is perfect for soaking up with crusty bread or mashed potatoes.
Rabo de Toro (Braised Oxtail)
A classic Andalusian dish featuring oxtail slow-cooked in red wine until meltingly tender. Traditionally associated with bullfighting feasts, this rich and flavorful stew is a true taste of southern Spain.
Rinderroulade (German Beef Rolls)
Classic German Rinderroulade, also known as Rouladen, features thin slices of beef rolled around a savory filling of bacon, onions, and pickles, then slow-braised to tender perfection in a rich gravy. This dish is a beloved Sunday tradition.
Rindsroulade (German Beef Roulade)
A classic German Sunday dinner dish featuring thinly sliced beef rolled around a savory filling of bacon, onions, and pickles, then slow-braised to tender perfection in a rich gravy.
Rotkohl (German Braised Red Cabbage)
A classic German side dish of red cabbage braised with apples, onions, and warm spices, offering a delightful sweet and sour flavor profile. It's a quintessential accompaniment to holiday meals, especially Christmas.
Rouladen
Classic German Rouladen are thin slices of beef, rolled around a savory filling of bacon, pickles, and onions, then slow-braised in a rich gravy. A hearty and traditional dish perfect for special occasions or a comforting Sunday dinner.
Sauerbraten
Germany's iconic national roast: tender beef, marinated for days in a zesty blend of vinegar and spices, then slow-braised to perfection. The rich, savory gravy is thickened and subtly sweetened with crushed gingersnaps and finished with a touch of sour cream.
Stifado (Greek Beef Stew)
A rich and warming Greek beef stew, featuring tender beef braised with sweet pearl onions in a fragrant, cinnamon-spiced tomato sauce. Perfect comfort food.
Stracotto al Barolo
Piedmontese pot roast - beef braised in Barolo wine until fork tender.
Zrazy (Polish Beef Roulades)
Elegant Polish beef roulades, tender strips of beef rolled around a savory filling of pickles and bacon, then slow-braised to perfection in a rich gravy. Traditionally served with buckwheat kasha.
Zrazy Zawijane
Zrazy Zawijane are classic Polish beef roulades, tender strips of beef rolled around a savory filling of pickles, bacon, and mustard, then slow-braised to perfection. This dish is a hearty and flavorful centerpiece for any meal.
Mahicheh
Persian braised lamb shank - lamb shanks slow-cooked until falling off the bone in aromatic broth. Ultimate comfort.
Beef Rendang
Beef slowly braised in coconut milk and spices until the sauce caramelizes and clings to every piece. A truly iconic and deeply flavorful dish.
BΓ² Kho (Vietnamese Beef Stew)
A fragrant and deeply flavorful Vietnamese beef stew, influenced by French braising techniques. Tender chunks of beef are simmered in a rich, aromatic broth infused with lemongrass, star anise, and annatto oil, giving it a signature reddish hue. Perfect served with crusty baguette for dipping or over rice noodles.
Buta no Kakuni (Braised Pork Belly)
Meltingly tender pork belly braised in a rich, savory-sweet sauce of soy sauce, sake, and mirin. A classic Japanese comfort food, particularly famous in Nagasaki.
CΓ‘ Kho Tα» (Vietnamese Caramelized Fish)
A classic Vietnamese comfort food from the Mekong Delta, this dish features tender catfish steaks braised in a rich, savory, and slightly sweet caramelized sauce, traditionally cooked in a clay pot. The deep umami flavor is balanced by the aromatic shallots, garlic, and a hint of spice from chilies.
Chicken Adobo
The Philippines' national dish - chicken braised in a tangy, savory, and deeply satisfying sauce of vinegar, soy sauce, garlic, and bay leaves. This recipe offers a classic approach to this beloved Filipino comfort food.
Chicken and Pork Adobo
The Philippines' beloved national dish, this adobo features tender chicken and succulent pork belly braised in a rich, tangy, and savory sauce of soy sauce, vinegar, garlic, and bay leaves. It's a deeply flavorful dish that's surprisingly easy to make.
Crispy Kare-Kare
A modern Filipino twist on Kare-Kare, featuring exceptionally tender, slow-braised oxtail that is then crisped to perfection and served with a rich peanut sauce. This dish offers a delightful contrast of textures and a complex, savory flavor profile.