Best Amazing Braise Recipes

23 Braising Foods To Feed Your Soul image

Provided by insanelygood

Number Of Ingredients 23

Braised Beef
Braised Chicken with Potatoes and Chive Butter Sauce
Wine Braised Beef with Mushrooms
Braised Marinated Artichokes
Carnitas
Beer-Braised Chicken
Rouladen
Braised Cranberry Beans with Chorizo
Braised Lamb Shanks
Eggplant Lamb Stew
Red Wine and Honey Braised Brisket
Braised Pork with Tomatillos
Cantonese Instant Pot Braised Beef with Radish
Gamja Jorim (Korean Braised Potatoes)
Galbi Jjim (Korean Braised Short Ribs)
Weekend Braised Beef Ragu with Pappardelle
Braised Pork in Sweet Soy Sauce
Chinese Braised Fish
Apple Cider Braised Pork Shoulder
Beer-Braised Corned Beef with Whiskey Mustard Glaze
Braised Tri-Tip with Red Wine Glaze
Milk Braised Whole Chicken with Mustard and Herbs
Roasted Braised Duck

Steps:

Nutrition Facts :

Amazing Braise image

Provided by PanNan

Categories < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 whole chicken, cut in 8 pieces
2 tablespoons olive oil
4 medium white potatoes, peeled and diced 1-inch
4 carrots, peeled and diced 1/2-inch
2 garlic cloves, minced
1 orange, juice of (about 3 tbsp)
3 tablespoons soy sauce
1 teaspoon fresh rosemary leaf
salt
pepper

Steps:

Rinse and pat dry all chicken pieces. Sprinkle with salt and pepper to taste. (NOTE: go lightly on salt or skip it - the soy sauce will add saltiness later.).
Heat olive oil in saute pan. Add chicken pieces to hot oil and brown on each side (about 3 - 5 minutes per side). Remove chicken from the pan, and set aside.
Toss garlic, potatoes and carrots in the remaining olive oil and chicken fond in the saute pan. Season vegetables with salt (lightly) and pepper, and sprinkle with the rosemary leaves. Saute and stir until the vegetables start to brown (about 5 - 10 minutes).
Juice the orange, and mix 3 tbsp of the orange juice with the soy sauce, reserving the rest for another use.
Add chicken back to the pan with the vegetables. Drizzle the orange/soy mixture over the chicken. Cover the pan, and simmer for 20 minutes, turning the chicken after 10 minutes. Serve with a green salad.

Nutrition Facts : Calories 944.6, Fat 60, SaturatedFat 16.1, Cholesterol 243.8, Sodium 1350.4, Carbohydrate 36.7, Fiber 4.6, Sugar 6, Protein 62

Basic Braised Turkey image

Provided by Mark Bittman

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons olive oil
Salt and freshly ground black pepper
One whole turkey, cut up, or 4 turkey thighs (or 2 drumsticks and 2 thighs) and 1 boneless breast (2 halves)
1/2 pound bacon or pancetta, diced (optional)
2 large onions, diced
1 pound shiitake or other mushrooms, sliced
2 pounds carrots, peeled and diced
1 bunch celery, diced
A few branches sage, thyme or rosemary
3 cups turkey stock or water, or more
Chopped fresh parsley for garnish (optional)

Steps:

Put the olive oil in a large skillet over medium-high heat. Season the turkey and brown the leg (and, if you're using them, wing) portions on the skin side well, 10 minutes or more; turn and cook for another 2 minutes on the skinless side. Remove to a plate and brown the breasts in the same skillet, again mostly on the skin side; remove and keep them separate.
Heat the oven to 300, and cook the bacon or pancetta (if using) in the remaining fat in the skillet until nearly crisp; remove with a slotted spoon. Cook the onions, mushrooms, carrots, celery and herbs, in batches if necessary, until beginning to brown, 10 to 12 minutes. Transfer with the bacon or pancetta to a large roasting pan, then nestle the dark meat in there, leaving room for the breasts. Add stock or water to come about one-third to halfway up the sides of the thighs.
Roast uncovered for about 90 minutes, checking occasionally to make sure liquid levels remain sufficiently high and stirring vegetables if they threaten to brown too much. When thigh meat is tender, place the breasts in the pan, and cook until tender, 30 to 45 minutes more, or until done. (They should register 155 on an instant-read thermometer.)
Slice breast and thigh meat and serve on a platter with the vegetables garnished, if you like, with parsley.