- Share + savor
I have a cookbook! - Buy Now
25 Braising Recipes to Get You Through Winter
25 Braising Recipes to Get You Through Winter
What Does it Mean to Braise?
Braising is the method of cooking meat at a low temperature for a long period of time in a tightly sealed container like a Dutch oven. This method of “moist-heat cooking” is forgiving. Slowly cooking the meat allows for tough, lean (and often cheaper) cuts of meat to break down and become tender and juicy. Some of my favorite cuts for braising include pork shoulder, chicken thighs, oxtails, lamb shanks and short ribs. These comforting recipes also pair well with root vegetables like carrots and potatoes or hearty roasted winter squash.
Why Braising is the Ultimate Cooking Technique
I love a good braise because you really can’t mess it up. With this “hands-off” method, as long as you season (typically with salt and pepper) and sear the meat first, then add it to a tightly covered oven-safe pot, combine it with aromatics and liquid and cook it for a long time at a low temperature, you don’t run the risk of overcooking as you would using other methods.
Best Cuts of Meat for Braising
Tougher cuts are perfect for braising as they become tender and flavorful during the slow cooking process. Cuts with marbling and connective tissue break down during braising, creating tender meat and a rich sauce. Try using cuts like for your braising recipes:
Beef
- Chuck roast: A well-marbled inexpensive primal cut that comes from the front portion of the cow.
- Short ribs: Short ribs are rich in connective tissue and come from the cut of the cow referred to as the “short plate” – the large pieces of rib that extend down from the ribeye.
- Brisket: From the breast or lower chest brisket is great for braising in wine or broth.
- Oxtail: Coming from the tail of the cow, it is very fatty and a great cut for braising. Look for bigger pieces of oxtail since there will be more meat.
Pork
- Pork shoulder/Boston butt: It’s a similar cut to the pork butt which is higher up on the leg. Because these cuts get a lot of work, they are very muscle-heavy cuts, making them ideal for braising.
- Pork Ribs: Meaty and perfect for soaking up braising liquids.
Lamb
- Lamb shanks: Lamb shanks are taken from the lower section of the animal’s legs. Because the shank is full of connective tissue it is perfect for braising, yielding tender meat that falls off the bone.
- Lamb shoulder: Rich in flavor with a good amount of marbling this cut tenderizes beautifully when braised.
Chicken
- Bone-in, skin-on thighs: Chicken thighs are the best cut for braising because they release so much flavor and become extremely tender. They stay juicy and flavorful after slow cooking.
- Drumsticks: The drumstick portion of the chicken leg has more connective tissue so lends itself well to both high-heat quick cook methods like grilling or slower methods like braising or roasting.
Serving Suggestions for Braises
The oven keeps your house warm and the end result is the perfect comfort food. Tender meat with the flavorful braising liquid served over things like mashed potatoes, pasta, polenta, rice or risotto are exactly the types of meals I crave when the temperatures drop. From beef or pork, chicken to lamb or duck and even vegetables (just choose vegetables you would typically sauté like onions or carrots) – you name it, I’ll braise it! Braised recipes also typically make good leftovers.
All About Dutch Ovens
Dutch ovens are the best for braising. They can go from stovetop to oven and both retain heat and distribute it evenly. The heavy, tight fitting lid keeps the steam and liquid in while the ingredients slowly cook. With braising you will notice that the liquids don’t reduce much, it’s because there’s nowhere for the steam to go. While you can slow cook in a crockpot I prefer using Dutch ovens.
If you’re looking to start braising I’d recommend one of these Dutch ovens:
- 7-quart Staub Dutch Oven
- Le Creuset (both are more of an investment purchase)
- Lodge one (a much more affordable option)
Check Out Some of my Favorite Braising Recipes Here
Braised Oxtail Ragu with Chile Gremolata
Succulent spiced red wine braised beef ragù is paired with bitter mustard greens and a zesty chile gremolata. I serve the ragu over pasta for a rich and unique pasta dinner.
Blackberry Short Ribs with Whipped Ricotta and Roasted Beets
Braised short ribs are served in a syrupy blackberry and red wine sauce over whipped ricotta and tender, earthy roasted golden beets. It’s a fun and subtly fruity take on a classic braise.
Beef Panang Curry
Pandang curry has a characteristics of a balance sweet and savory flavors with nutty undertones and a bright citrusy finish. This recipe uses chuck roast, a tougher cut of meat and turns it into a fork-tender dish.
Filipino Chicken Adobo
Chicken adobo or adobong manok is one of the most well known Filipino dishes. Simmer chicken thighs and drumsticks in a tangy sauce made from soy sauce and vinegar with plenty of garlic.
Braised Lemongrass Chicken Thighs
This chicken thighs recipe uses bright lemongrass flavors and fuses them with savory flavors of onion, garlic and fish sauce.
Baked Crispy Chicken Tinga Tacos
Simmering chicken breasts are slowly in a mixture of tomatoes, chipotles, onion, oregano, thyme and bay leaf until they are tender make for the perfect filling of these tacos.
Braised Pork Ragù over Cavatelli with Burrata
The ragù is served over pasta and topped with creamy burrata cheese for one of my favorite hearty meals for a cozy night in. It’s perfect for a chilly winter night then curl up with a bottle of full-bodied red wine.
Maple Bourbon Braised Short Ribs with Caramelized Shallot and Black Pepper Mashed Potatoes
Short ribs are braised for a few hours at a low temperature with maple and bourbon until they are fork tender and falling off the bone.
Osso Buco with Gremolata
This classic Milanese dish is made up of braised veal shanks in a white wine and tomato-based sauce that is served over a bed of saffron risotto and gremolata.
Braised Garlic Gochujang Chicken Legs
Chicken drumsticks and thighs cook slowly over a low heat in a flavorful spicy gochujang and soy sauce and served over rice.
Texas-Style Beef Short Rib Chili
This chili con carne builds smoky heat from the roasted and reconstituted guajillo, ancho and arbol chilies — the base of the deep reddish/ brown sauce (also known as “bowl of red” because of the signature color).
Braised Oxtail Arepas with Avocado & Black Beans
Venezuelan-style arepas are stuffed with oxtails that have been braised with red wine and chili powder and filled with avocado, and black beans.
Braised Tacos Al Pastor
Al pastor tacos consist of an amazing blend of marinated, tender and aromatic pork with pineapple.
Cilantro Lime Braised Chicken Tostada with Refried Lentils
This chicken is so tender and makes topping for a crispy tostada paired with crispy mushrooms and refried lentils in this unconventional recipe.
Braised Korean BBQ Beef Tacos
This braised beef short rib recipe is made in a flavorful soy sauce with kiwi to tenderize the meat. I serve the meat in corn tortillas with slaw inspired by my favorite Kogi tacos.
Braised Moroccan Lamb Shanks with Herb Salad
The lamb is braised in Moroccan spices until it is “fall off the bone tender”. It’s paired with a flavorful herb salad for an impressive entrée fit for a dinner party.
Red Wine Braised Short Ribs with Celery Root Purée
Nothing is more comforting in chilly weather than a rich and hearty braise. If you’re looking for a classic recipe with red wine and beef – this is the recipe for you!
Red Wine Braised Lamb Shanks with Butternut Squash
Llamb shanks are braised in a red wine based broth until they can be easily shredded with a fork and served alonside roasted butternut squash.
Chicken Tagine with Apples
This Moroccan-inspired tagine is made in a Dutch oven with a whole chicken broken into pieces. Fragrant spices like cinnamon and ginger combine with apples and Marcona almonds for a hearty dish packed with cozy fall flavors.
Miso Braised Cabbage
Cabbage often gets overlooked, but this veggie-forward recipe transforms it into a standout dish with minimal prep! Inspired by Kissaki’s Llama San, braised cabbage is seared, topped with miso sauce, sesame seeds, and wild arugula. Simple, vibrant, vegan, and gluten-free!
Quick Braised Baby Artichokes with Burrata
This classic Roman dish of braised baby artichokes is paired with creamy burrata and grilled bread for a delectable appetizer – it features baby artichokes, one of my favorite spring ingredients.
Citrus Chili Braised Short Ribs with Carrots and Charred Corn Polenta
These short ribs are braised in a citrusy, chili based broth until they are falling off of the bone. The short ribs are first seared in the pan in batches – the brown bits stuck to the bottom help to season the braising liquid.
Roast Chicken Legs with Braised Kale and White Beans
Roast whole chicken legs served over kale and cannellini beans with lemon for a quick healthy-ish weeknight dinner.
Balsamic and Caramelized Onion Braised Lamb Shanks Over White Bean & Winter Greens Risotto
Braising practically foolproof, but the meat is so incredibly tender that you end up with a perfect serving sauce with tons of flavor and practically no additional effort!
Korean Braised Pork and Kimchi Quesadilla
The tender, practically melt-in-your-mouth braised pork complements the melty cheese and kimchi in this grown up version of your childhood (or “drunk food”) classic.
Oven Braised Pulled Pork
While you can always go with your favorite store bought BBQ sauce, this recipe comes together with things you can probably (I make no promises!) find in your cabinets. Replace the stock with beer for delicious beer braised pork.
Lamb Korma
Korma is a mildly spicy, aromatic Indian sauce made with curry powder, pureed almonds, cashews and a bit of yogurt, which adds a creamy texture to the sauce.
Ginger Miso Braised Short Ribs
One of my favorite braising recipes to cook is short ribs. I braise them with miso paste and ginger for a flavorful and comforting dish.
Which braising recipe will you try first? Let me know in the comments!
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?