These braising recipes are sustenance at its finest. Simple or sophisticated or sometimes both, they require just basic everyday ingredients and a little technique called braising that we like to rely on throughout winter.
Carnitas ~ Mexican Braised Pork
: Romulo Yanes
1/17
This Mexican carnitas recipe is authentic braised and fried pork that makes for conversation-stopping, fall-apart-tender awesomeness.
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Easy Pot Roast, Potatoes, and Vegetables
: Sara Remington
2/17
This classic, hearty, homey dish—just like something your grandma used to make but better—is an ideal one-pot meat-and-potatoes meal. Includes oven as well as slow cooker instructions.
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Beer-Braised Chicken Thighs
: Erin Kunkel
3/17
Chicken thighs are coaxed to incredible taste and tenderness in this stew that sneaks in root vegetables bathed in beer. Simple to make. Complex in taste. Unforgettable all around.
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Braised Carrots with Orange and Rosemary
: Quentin Bacon
4/17
Everyday carrots turn shyly sophisticated when infused with flavor and coaxed to tenderness in this no-hassle side dish.
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Braised Cranberry Beans with Chorizo
: Connie Miller
5/17
Folks are literally receiving high fives from people at the table for these braised beans. Yes, high fives. For braised beans. THAT'S how damn good they are.
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Braised Brisket with Red Wine and Honey
: Sang An
6/17
Sweet and tangy and fall-apart tender. That's what we think of this crowd-pleasing braised brisket that makes us go weak in the knees.
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Beer Braised Lamb Shank
: Jonas Cramby
7/17
Because you really can't go wrong tossing meat in a pot with beer.
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Chicken in a Pot
: Michael Graydon | Nikole Herriott
8/17
If only we could go back in time to the days when politicians were a little more humble and promised every person a chicken in their pot.
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Braised Beef with Red Wine Pasta
: Ed Anderson
9/17
With all due respect, your go-to recipe for beef stew falls short of this magnificent melding of beef, wine, and pasta. No contest.
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Lamb Shanks with Coffee and Ancho Chile
: Josh Weissman
10/17
Smoky coffee smooths out the rough edges of sweetly earthy ancho for a flavor that's a little atypical but altogether lovely.
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Braised Chicken with Tomatillos
: Erin Kunkel
11/17
Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.
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Braised Radishes
: Andy Sewell
12/17
When subjected to gentle heat, radishes' vibrant fire engine red fades to the palest shade of pink and their peppery rawness gives way to a complex nuttiness.
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Wine-Braised Pork Shoulder
: Andrea Bemis
13/17
An easy toss-it-in-the-oven-and-forget-about-it sorta dish that’s still gonna make everyone ooh and aah at the dinner table for its tender, wine-imbued spectacularness.
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Braised New Potatoes
: Pierre Monetta
14/17
All the rich creaminess of potatoes sloooooowly roasted with your favorite roast. But in just 30 minutes on the stovetop. The secret? Braise 'em in butter.
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Braised Pork in Red Chile Sauce
: Eric Wolfinger
15/17
Our testers were smitten with this perfectly smoky and not-in-your-face spicy pork in red chile sauce from chef Rosa Martinez. It's a cinch to make. And a pleasure to make disappear.
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Braised Lamb Shanks in Pinot Noir
: Kathryn Russell
16/17
Lamb shanks are left to slowly burble in a lovely red wine until the meat is literally falling-off-the-bone tender. Our favorite winter pastime.
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Italian-Style Braised Chicken in Wine
: Ed Anderson
17/17
This rustic classic is infused with that Italian charm that transforms everyday ingredients into something that's both insanely comforting yet seemingly luxurious.
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