As the weather cools down, there’s nothing quite like curling up with a warm, comforting dish to ease into the cozy season. Braising is a technique that’s perfect for these chilly nights, and when done right, can produce some of the most tender and flavorful meals you’ve ever tasted. In this article, we’ll be exploring 20 hearty braising recipes that are sure to become new favorites.
From classic Beef Bourguignon to rich Pork Belly and comforting Chicken Thighs, our selection has something for everyone. Whether you’re in the mood for a hearty meat dish or a vegetarian option, these recipes will provide all the inspiration you need to cook up a storm this winter. So grab your apron, get cozy, and let’s dive into the world of braising!
Red Wine Braised Short Ribs
A classic comfort food dish that’s perfect for a chilly evening. This recipe yields fall-off-the-bone tender short ribs smothered in a rich, full-bodied red wine sauce.
Ingredients:
– 4 pounds beef short ribs
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt and pepper.
3. Heat a large Dutch oven over medium-high heat. Sear short ribs until browned on all sides, about 5 minutes per side. Remove ribs from pot and set aside.
4. Reduce heat to medium. Add onion and garlic; cook until softened, about 5 minutes.
5. Add red wine, beef broth, tomato paste, and thyme. Stir to combine.
6. Return short ribs to the pot. Cover with a lid or foil.
7. Transfer pot to preheated oven and braise for 2 1/2 hours, or until meat is tender and falls off the bone.
8. Remove from oven and let cool slightly. Serve with chopped parsley, if desired.
Cooking Time: 2 1/2 hours
Classic Beef Bourguignon
Classic Beef Bourguignon Recipe
This iconic French dish is a hearty and flavorful stew made with tender beef, mushrooms, onions, and a rich red wine broth. With its complex flavors and comforting warmth, it’s a perfect meal for special occasions or cozy nights in.
Ingredients:
– 2 pounds beef chuck, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 8 ounces mushrooms (button, cremini, and shiitake), sliced
– 1 cup red wine (Burgundy or Merlot)
– 2 cups beef broth
– 1 teaspoon tomato paste
– 1 bay leaf
– Salt and pepper to taste
– Fresh thyme sprigs for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the beef cubes, then remove from pot.
2. Add onion and garlic; cook until softened. Add mushrooms; cook until they release their moisture and start to brown.
3. Add red wine, beef broth, tomato paste, bay leaf, salt, and pepper. Stir to combine.
4. Return the beef to the pot, cover, and simmer for 2-1/2 hours or until the meat is tender.
5. Serve hot, garnished with thyme sprigs.
Cooking Time: 2-1/2 hours
Braised Lamb Shanks with Rosemary
This slow-cooked lamb dish is a perfect comfort food for a cold winter’s night. The rosemary and garlic infuse the meat with a rich, aromatic flavor that will leave you wanting more.
Ingredients:
– 4 lamb shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 cup red wine (such as Cabernet Sauvignon)
– 1 cup beef broth
– 1 tablespoon tomato paste
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Brown lamb shanks, then set aside.
3. Add onion and garlic; cook until softened. Add rosemary and cook for an additional minute.
4. Add red wine, beef broth, and tomato paste. Stir to combine.
5. Return lamb shanks to the pot and season with salt and pepper.
6. Cover the pot and transfer it to the preheated oven. Braise for 2 1/2 hours or until meat is tender.
7. Serve hot, garnished with fresh rosemary if desired.
Cooking Time: 2 1/2 hours
Beer-Braised Pork Shoulder
This hearty recipe transforms a humble pork shoulder into tender, flavorful meat that’s perfect for special occasions or cozy weeknights.
Ingredients:
– 2 pounds pork shoulder, cut into 2-inch pieces
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup dark beer (such as stout or porter)
– 1 cup chicken broth
– 1 tablespoon brown sugar
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or oven-safe pot, heat 2 tablespoons of oil over medium-high heat.
3. Brown the pork shoulder pieces in batches, about 5 minutes per batch. Remove from pot and set aside.
4. Add sliced onion to the pot and cook until caramelized, stirring occasionally (about 20 minutes).
5. Add garlic, beer, chicken broth, brown sugar, thyme, salt, and pepper to the pot. Stir to combine.
6. Return pork shoulder to the pot, cover, and transfer to preheated oven.
7. Braise for 2 1/2 hours or until tender, flipping halfway through.
Cooking Time: 2 1/2 hours
Braised Chicken Thighs with Garlic and Herbs
Braised Chicken Thighs with Garlic and Herbs: Tender, flavorful chicken cooked low and slow in a rich garlic-herb sauce.
Ingredients:
– 4 bone-in, skin-on chicken thighs
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh rosemary leaves
– 1 tablespoon chopped fresh thyme leaves
– Salt and pepper to taste
– 1 cup chicken broth
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
3. Add the minced garlic and sauté for 1-2 minutes until fragrant.
4. Add the chicken thighs and cook for 5-7 minutes per side, or until browned.
5. Add the chopped rosemary and thyme leaves, salt, and pepper. Pour in the chicken broth.
6. Cover the pot with a lid and transfer to the preheated oven.
7. Braise for 45-50 minutes, or until the chicken is tender and falls apart easily.
Cooking Time: Approximately 1 hour
Asian-Style Braised Pork Belly
Tender, fall-apart pork belly smothered in a rich, aromatic sauce – perfect for special occasions or cozy nights in.
Ingredients:
• 2 lbs pork belly, skin removed
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 teaspoon ground cumin
• 1/4 cup brown sugar
• 1/4 cup water
• 2 cloves garlic, minced
• 1/4 cup chopped scallions, for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, combine soy sauce, rice vinegar, honey, ginger, cumin, brown sugar, and water.
3. Add the pork belly, making sure it’s fully submerged in the liquid.
4. Bring the mixture to a boil, then cover the pot and transfer it to the preheated oven.
5. Braise for 2-1/2 hours or until the meat is tender and easily shredded with a fork.
6. Remove from the oven and stir in the minced garlic.
7. Let it rest for 10 minutes before slicing and serving. Garnish with chopped scallions.
Cooking Time: 2-1/2 hours
Braised Beef Brisket with Carrots
A classic comfort food recipe that’s perfect for a cozy night in. This slow-cooked brisket is tender, flavorful, and pairs beautifully with sweet and crunchy carrots.
Ingredients:
– 2 pounds beef brisket
– 1 large onion, sliced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the brisket with salt and pepper.
3. In a large Dutch oven, sear the brisket on both sides until browned, about 5 minutes per side.
4. Remove the brisket and add the sliced onion to the pot. Cook until softened, about 5 minutes.
5. Add the garlic, carrots, beef broth, tomato paste, and thyme to the pot. Stir to combine.
6. Return the brisket to the pot and cover with a lid.
7. Transfer to the preheated oven and cook for 2-1/2 to 3 hours, or until the brisket is tender and falls apart easily.
Cooking Time: 2-1/2 to 3 hours
Coq au Vin
A French culinary staple, Coq au Vin (Chicken Braised in Red Wine) is a hearty dish that combines the rich flavors of chicken, mushrooms, onions, and bacon with the boldness of red wine. This recipe yields a tender and flavorful meal perfect for special occasions or cozy nights at home.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 6 slices of bacon, cut into small pieces
– 1 large onion, sliced
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 1 cup red wine (Burgundy or Merlot)
– 1/4 cup all-purpose flour
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Season the chicken with salt and pepper.
2. Cook the bacon in a large Dutch oven over medium heat until crispy, then remove the bacon with a slotted spoon.
3. Add the onion and cook until softened, about 5 minutes.
4. Add the mushrooms and cook until they release their liquid and start to brown.
5. Add the chicken, red wine, flour, and butter. Bring to a simmer, then cover and transfer to the oven.
6. Braise for 30-40 minutes or until the chicken is tender.
7. Serve hot, garnished with fresh thyme leaves.
Cooking Time: 30-40 minutes
Braised Cabbage with Bacon
Braised Cabbage with Bacon: A Hearty Winter Side Dish
This recipe brings together the natural sweetness of cabbage and the smoky flavor of bacon, perfect for a cozy winter evening. The slow-cooking process tenderizes the cabbage to perfection, while the bacon adds a rich and savory element.
Ingredients:
– 1 medium-sized head of cabbage, shredded
– 6 slices of thick-cut bacon, diced
– 2 tablespoons of butter
– 1 onion, thinly sliced
– 1 teaspoon of caraway seeds (optional)
– Salt and pepper to taste
Instructions:
1. In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy.
2. Remove the cooked bacon from the pot with a slotted spoon and set aside.
3. Add the butter, onion, and caraway seeds (if using) to the pot. Cook until the onion is translucent.
4. Add the shredded cabbage to the pot, stirring to combine with the onion mixture.
5. Cover the pot and braise the cabbage over low heat for 30-40 minutes or until it reaches your desired level of tenderness.
6. Stir in the cooked bacon and season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Osso Buco with Gremolata
A classic Italian dish that’s perfect for special occasions or cozy weeknights, Osso Buco is a braised veal shank recipe that falls-off-the-bone tender. This hearty dish is elevated by the tangy and herby flavors of a homemade gremolata.
Ingredients:
– 4 veal shanks
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 2 tablespoons olive oil
– Salt and black pepper, to taste
– Fresh parsley, chopped (for gremolata)
– Lemon zest, grated (for gremolata)
Instructions:
1. Preheat oven to 300°F.
2. Season veal shanks with salt and black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Brown veal shanks on all sides, then set aside.
4. Add chopped carrots, celery, and onion to the pot. Cook until vegetables are tender, about 10 minutes.
5. Add garlic, red wine, beef broth, and tomato paste to the pot. Stir to combine.
6. Return veal shanks to the pot, cover with a lid, and transfer to the preheated oven.
7. Braise for 2-3 hours or until veal is tender.
8. Prepare gremolata by combining chopped parsley and lemon zest in a small bowl.
9. Serve Osso Buco hot, topped with gremolata and cooked vegetables.
Cooking Time: 2-3 hours
Braised Turkey Legs in Gravy
A hearty and comforting dish perfect for special occasions or cozy weeknights. This recipe yields tender, fall-off-the-bone turkey legs smothered in a rich and savory gravy.
Ingredients:
– 2 turkey legs (about 2 lbs each)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup red wine (optional)
– 2 tablespoons tomato paste
– 2 teaspoons dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season turkey legs with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat. Brown turkey legs on both sides, about 5 minutes per side. Remove from pot and set aside.
4. Add onion and garlic to the pot; cook until softened, about 3-4 minutes.
5. Add broth, wine (if using), and tomato paste. Stir to combine.
6. Return turkey legs to the pot; cover with a lid or foil.
7. Braise for 2-3 hours or overnight, or until turkey is tender and falls apart easily.
8. Serve hot with the rich gravy spooned over the top.
Cooking Time: 2-3 hours
Braised Duck Legs with Orange Sauce
Braised Duck Legs with Orange Sauce: A rich and flavorful dish that combines the tender meat of duck legs with a tangy and aromatic orange sauce, perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 4 duck legs (2 lbs total)
– 1/4 cup olive oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 cup orange juice
– 2 tbsp honey
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the duck legs with salt, pepper, and thyme.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the duck legs until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add the sliced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
5. Add the chicken broth, orange juice, and honey to the pot. Stir to combine, then return the duck legs to the pot.
6. Cover the pot and transfer to the preheated oven. Braise for 2 1/2 hours, or until the meat is tender and falls off the bone.
7. Remove from oven and let rest before serving with the orange sauce spooned over the top.
Cooking Time: 2 1/2 hours
Braised Fennel with Parmesan
This recipe brings together the natural sweetness of fennel with the nutty flavor of Parmesan cheese, creating a delicious side dish perfect for any occasion.
Ingredients:
– 2 large bulbs of fennel, trimmed and quartered
– 3 tablespoons olive oil
– 1 onion, thinly sliced
– 4 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add sliced onion and cook until caramelized, about 5 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add quartered fennel, chicken broth, and white wine (if using). Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until fennel is tender.
5. Stir in butter and Parmesan cheese until melted and well combined.
6. Season with salt and pepper to taste.
7. Serve warm or at room temperature.
Cooking Time: 25 minutes
Braised Leeks in White Wine
A classic French dish that’s both elegant and effortless, this braised leek recipe is a perfect side dish for any occasion. The gentle cooking process tenderizes the leeks, while the white wine adds a depth of flavor.
Ingredients:
– 4 large leeks, cleaned and sliced into 1-inch pieces
– 2 tablespoons butter
– 1/2 cup white wine (dry)
– 1/2 cup chicken or vegetable broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large saucepan over medium heat.
2. Add sliced leeks and cook until they start to soften, about 5 minutes.
3. Add white wine and broth; bring mixture to a simmer.
4. Reduce heat to low and let braise for 15-20 minutes or until leeks are tender.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Braised Rabbit with Mustard Sauce
Braised Rabbit with Mustard Sauce Recipe
This classic French dish is a hearty and flavorful twist on traditional braised meats. The rich flavors of the rabbit are perfectly balanced by the tangy, creamy mustard sauce.
Ingredients:
– 1 rabbit (3-4 lbs), cut into 8 pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup dry white wine
– 1 cup chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons Dijon mustard
– 1/4 cup heavy cream
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Brown the rabbit pieces on all sides, about 5 minutes per side. Remove from pot and set aside.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes.
4. Add the garlic, wine, broth, tomato paste, thyme, salt, and pepper to the pot. Stir to combine.
5. Return the rabbit pieces to the pot and bring to a boil.
6. Cover the pot and transfer to the oven. Braise at 300°F for 1 hour and 15 minutes or until tender.
7. Remove from oven and stir in the Dijon mustard and heavy cream. Serve hot.
Cooking Time: 2 hours, including braising time
Braised Oxtail Stew
This rich and flavorful stew is a perfect dish for a cold winter’s night. The slow-cooked oxtail becomes tender and falls-apart, while the bold flavors of the sauce meld together to create a truly comforting meal.
Ingredients:
– 2 lbs beef oxtail
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season oxtail with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Brown the oxtail on all sides, then remove from pot.
4. Reduce heat to medium, add onion and garlic; cook until softened, about 5 minutes.
5. Add wine, broth, tomato paste, and thyme. Stir to combine.
6. Return oxtail to pot, cover with lid, and transfer to oven.
7. Braise for 2-3 hours, or until oxtail is tender.
8. Serve hot, garnished with parsley if desired.
Cooking Time: 2-3 hours
Braised Collard Greens with Ham Hocks
This classic recipe is a staple of Southern cuisine, featuring tender collard greens cooked low and slow with rich ham hocks. The result is a flavorful, comforting side dish that’s perfect for family gatherings or special occasions.
Ingredients:
– 1 pound fresh or frozen collard greens
– 2 tablespoons vegetable oil
– 2 ham hocks (about 1 pound)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chicken broth
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the oil over medium-high heat.
3. Add the chopped onion and cook until softened, about 5 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the collard greens, ham hocks, salt, and pepper. Pour in the chicken broth.
6. Cover the pot and transfer to the preheated oven.
7. Braise for 2-3 hours, or until the greens are tender and the ham is falling apart.
Cooking Time: 2-3 hours
Braised Eggplant with Tomatoes
This recipe brings together the richness of eggplant and the sweetness of tomatoes, resulting in a deliciously comforting side dish. Perfect for accompanying pasta, rice, or as a standalone snack.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 3 large tomatoes, diced
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the eggplant slices in batches; cook until golden brown on both sides, about 5 minutes per side. Remove from heat and set aside.
3. In the same skillet, add the diced tomatoes, onion, garlic, salt, and pepper. Cook for 10-12 minutes or until the vegetables are tender.
4. Add the cooked eggplant slices to the skillet and stir gently to combine with the tomato mixture.
5. Transfer the skillet to the preheated oven and braise for an additional 20-25 minutes or until the flavors have melded together and the eggplant is very tender.
6. Garnish with chopped fresh basil leaves, if desired. Serve warm.
Cooking Time: 45-50 minutes
Braised Lentils with Sausage
A comforting, one-pot meal that’s perfect for a chilly evening. This recipe combines the earthy flavor of lentils with the richness of sausage and aromatic spices.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1 lb sweet Italian sausage, casings removed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat a large Dutch oven over medium-high heat.
2. Cook the sausage, breaking it up with a spoon, until browned, about 5 minutes.
3. Add the onion, garlic, carrot, and celery; cook until the vegetables are tender, about 5 minutes.
4. Add the lentils, diced tomatoes, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until the lentils are tender.
Cooking Time: About 45 minutes.
Serve: Garnish with chopped parsley, if desired. Enjoy with crusty bread or over rice or pasta.
Braised Cod with Tomatoes and Olives
Elevate your seafood game with this rich and flavorful cod dish, slow-cooked in a savory tomato-olive sauce.
Ingredients:
– 4 cod fillets (6 oz each)
– 1 can of crushed tomatoes (14.5 oz)
– 1/2 cup pitted green olives, sliced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season cod fillets with salt, pepper, and oregano.
3. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 1 minute.
4. Add cod fillets to the skillet and cook for 2-3 minutes on each side, or until browned.
5. Transfer the skillet to the preheated oven and braise for 12-15 minutes, or until cod is cooked through.
6. Remove from oven and stir in crushed tomatoes and sliced olives.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Summary
Cozy up on chilly nights with these 20 hearty braising recipes. From classic Beef Bourguignon to innovative dishes like Asian-Style Braised Pork Belly, there’s something for everyone. Recipes feature tender cuts of meat cooked low and slow in liquid to fall-apart perfection, accompanied by a variety of aromatics and spices. Whether you’re in the mood for comforting beef brisket with carrots or flavorful lamb shanks with rosemary, these recipes will become new favorites. Perfect for special occasions or weeknight meals, braising is a technique that’s sure to warm hearts and bellies.
