4696 real braised Recipes

paprika, coarse kosher salt, freshly ground black pepper, ground coriander, ground ginger, ground allspice, ground cinnamon, boneless pork shoulder (boston butt), trimmed, tied in several places to hold shape, butter, olive oil, quinces (about 1 1/2 lb total), peeled, cored, each cut into 8 wedges, chopped onions, chopped celery, chopped carrot, garlic cloves, chopped, pomegranate juice, low-salt chicken broth, red currant jelly, bay leaves, chopped fresh thyme, lemon juice, chopped fresh mint, lemon wedges

dried porcini mushrooms, boiling water, whole fresh pork shanks with rind (each 1 1/4 to 1 1/2 lb), olive oil, divided, onion, chopped, chopped carrots, chopped leek (white and pale green parts only), chopped celery, prosciutto, chopped, garlic cloves, chopped, dry white wine, low-salt chicken broth, chopped fresh sage, divided, chopped fresh rosemary, divided, chopped fresh italian parsley

all purpose flour, ground cinnamon, divided, ground cardamom, divided, lamb shanks, extra-virgin olive oil, green onions, chopped, divided, garlic cloves, chopped, diced tomatoes in juice, beef broth, golden raisins, tomato paste, saffron threads, crumbled, swiss chard (about 2 bunches), chopped fresh italian parsley, bulgur (about 2 cups), prepared according to package directions

extra-virgin olive oil, divided, fresh fennel bulbs, each cut lengthwise into 6 wedges, chopped shallots, fresh lemon juice, chopped fresh parsley, grated lemon peel, garlic clove, minced

well-marbled boneless beef chuck pot roasts (1 1/2 inches thick ), ground allspice, onions , halved lengthwise, then thinly sliced lengthwise (6 cups), garlic cloves, finely chopped, chopped fresh flat-leaf parsley

extra-virgin olive oil, beef cheeks , trimmed of excess fat, onion, finely chopped, carrot, finely chopped, celery rib, finely chopped, unsweetened cocoa powder, red wine (preferably a dry lambrusco or chianti), whole tomatoes including juice, chopped (3 cups), salt, black pepper

boiling water, dried porcini, boneless veal shoulder roast, rolled and tied by butcher, garlic cloves, cut lengthwise into 20 thin slices, olive oil, dry white wine, potato starch dissolved in 1 1/2 tbsp cold water, chopped fresh flat-leaf parsley, chopped fresh basil, grated fresh lemon zest, minced garlic, porcini matzo polenta wedges

dry red wine, beef short ribs (also called flanken), shallots (10 oz), trimmed, halved if large, coarse-grain dijon mustard , or to taste, tomatoes , halved lengthwise

onions (about 1 lb), tomatoes (about 1 1/4 lb), four 2-inch-thick meaty crosscut veal shanks (osso buco; about 1 lb each), yellow-fleshed potatoes such as yukon gold, unsalted butter, softened

beef short ribs , cut into 1-rib pieces, olive oil, onions, chopped, garlic cloves, minced, dry red wine, a 28- to 32-oz c n whole tom toes including liquid co rsely pureed in blender, beef broth, worcestershire sauce, six 3- by 1-inch strips fresh orange zest removed with a vegetable peeler, chopped fresh rosemary leaves or 1 tsp dried rosemary, crumbled, salt, pearl onions (about 2 cups), blanched in boiling water 2 minutes and peeled, a 1-lb bag peeled baby carrots, garnish: finely chopped fresh parsley leaves

cut boneless pork loin chops, fresh lemon juice, chopped fresh thyme or 1 tsp dried, grated lemon peel, garlic cloves, pressed, all purpose flour, olive oil, low-fat (1%) milk

smoked pork chops (each about 1 inch thick ), olive oil, sauerkraut , rinsed twice, drained well, garlic cloves, sliced, bay leaves, whole black peppercorns, russet potatoes (about 1 1/2 lb), peeled , cut in half lengthwise, tomatoes, peeled, quartered, water

boneless veal shoulder, cut into 3/4-inch cubes, butter, fennel bulb, thinly sliced ; 2 tbsp chopped fronds reserved, baby carrots, onion , halved lengthwise, thinly sliced, italian-style seasoned canned chicken broth, cornstarch, fresh lemon juice, grated lemon peel

lamb shanks, vegetable oil, butter, chopped onion, chopped carrots, chopped parsnips, fresh large thyme sprigs, whole garlic heads, unpeeled , cut horizontally in half, dry red wine, chicken stock or canned low-salt chicken broth, orange, peel and pith cut away, orange quartered, whole cinnamon sticks, fennel seeds, crushed, butternut squash , quartered lengthwise, seeded, scant ) ground nutmeg, fresh medium fennel bulb, trimmed, sliced (about 2 cups), grated orange peel, red swiss chard, butter

red cabbage (1/2 small head), cut into wedges, cored, beets (about 2 inches in diameter), peeled, cut into 1-inch pieces, butter, onions, chopped, more) water, balsamic vinegar, chopped fresh parsley

butter, pearl onions , blanched 1 minute in boiling water, peeled, turkey broth or canned chicken broth, bay leaves, fresh brussels sprouts, trimmed or 2 lb frozen, whole roasted chestnuts, in jars, salt and pepper

beef top-round steak (1/2 inch thick ), veal top-round steak (1/2 inch thick ), all-purpose flour, rustic rub, vegetable oil, chopped onion (1 large), chopped green bell pepper (from 1 large), chopped celery (about 2 ribs), chopped peeled and seeded tomatoes (see cooks note, below) or 1 1/2 cups (from a 28-oz can) drained canned tomatoes, chopped, chopped garlic, turkish bay leaves or 2 california, dried thyme, crumbled, dried oregano, crumbled, dried basil, crumbled, salt, cayenne, black pepper, beef broth (homemade or canned ; 16 fl oz), dry red wine, chopped scallions, chopped fresh parsley

onion, carrot, vegetable oil, dry red wine, thyme sprigs, turkish bay leaf or 1/4 california bay leaf, cracked black pepper, four 3/4-lb beef short ribs (sometimes called flanken), all-purpose flour for dusting ribs, veal stock (16 fl oz), water if necessary, root vegetable ragout