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104 recipes found
Braised Venison with Rosemary and Shiitake
Try my savory and sophisticated braised venison with rosemary and shiitake recipe, which I created to please my hunter. I like to serve this with spaetzle, Merlot, and a salad.
Braised Broccoli and Porcini with Polenta
Braising isn't just for meat. This recipe gently cooks broccoli and porcini mushrooms in a rich sauce to bring out their natural flavors. Served over hot, creamy polenta, this is a plant-based meal that will warm you and keep you full through cold winter nights. Serve with a hearty red wine.
Braised Collard Greens
My grandma Ollie-Belle made the best braised collard greens. This recipe is as close to hers as I could come. The pot-liquor is the key to great greens. Serve with fresh green onions and black-eyed peas with rice.
Coq Au Vin with Rosemary and Thyme
This coq au vin with rosemary and thyme is my take on the quintessential French dish. I love to experiment and didn't follow a recipe. I knew the main idea was to braise chicken in wine, and you must season it to your tastes. Thyme and rosemary always go great with chicken and bacon, well, it's bacon. My favorite side dish is mashed potatoes and French or Italian bread to soak up the juices. One time, I forgot I didn't have potatoes, so on the fly, I shredded the chicken and tossed the bones. Then, we had a great soup/stew on a cold night. This dish delivers a lot of flavor with very little work. Enjoy.
Chef John's Coq au Vin
I make coq au vin with bone-in chicken thighs to create that sticky goodness in the braising liquid. Bacon, Burgundy red wine, and fresh thyme add tons of flavor and depth to this classic French stew. Serve this coq au vin with mashed potatoes or polenta that can soak up all that delicious sauce.
Miso Braised Pork
Japanese comfort food! The smell will draw you in!
Chicken Adobo with Coconut Milk (Adobo sa Gata)
In the Philippines, adobo is both a beloved cooking technique and a tangy marinated and braised meat dish. It's akin to the French coq au vin, but with a flavor all its own. You can use different types of meat or fish, but chicken is a favorite. Serve with steamed or fried rice.
Mom's New Years Pigs Feet
This pigs feet recipe has been passed down over time in my family. These delicious "trotters" are a relatively inexpensive African-American dish we made every New Year's Eve to ring in the new year. They're even better the next day, and they freeze well. Sprinkle them with a little more vinegar or hot sauce to taste and serve with homemade potato salad, Southern-style greens, candied yams, and cornbread.
Balsamic Braised Pork Tenderloins with Fresh Figs
Use fresh figs to add some sweetness to these balsamic braised pork tenderloins. Bonus: There is no added sugar! The dish starts on the stove top and finishes in the oven, freeing you up for other tasks. We like this dish with roasted potatoes that let the oven do double duty. A simple green salad completes the meal.
Pork Chile Verde
This Mexican pork chili verde braises cubes of pork shoulder in a flavorsome green salsa made with roasted tomatillos, garlic, and serrano chile peppers until the pork is fall-apart tender.
Quick Baby Back Ribs
Learn how to grill ribs on charcoal fast with this easy recipe. The ribs won't be tough, like smoked ribs, or fall off the bone, like braised ribs. These ribs are done the right way, and I've never had better ribs than this.
Tender Pork Spare Ribs
This pork spare rib recipe was inspired by a celebrity chef's braising method for baby back ribs. I changed the seasonings and increased the cooking time, and I have been very pleased with them every time. These spare ribs are really tender, and the meat is so flavorful that you don't have to add BBQ sauce unless you want to. My neighbor is the one who told me about the fajita seasoning, and she was right on!
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