Whether you’re cooking in a Dutch oven, a slow cooker, or a tagine, a long-simmered dish can be epitome of efficiency when you’re working from home. The braising technique—which refers to refers to partially submerging food in liquid and simmering it for a long period of time—couldn’t be simpler, and it’s ideal for the days in which you have limited time to cook but still crave the the wholesome, comfort-food qualities of a slow-cooked meal. Brush up on the cooking method with our easy step-by-step on how to braise anything, then bookmark one of the recipes below.
|Braised Beef with Autumn Vegetables
This hearty stew has everything we crave in the cold weather months: tender beef, sweet carrots and pumpkin, and plenty of warm spices.
|Pomegranate-Merlot Braised Lamb Shanks
Pomegranate juice lends a sweet-tart flavor to this slow-cooked lamb dish, while cinnamon, cumin and allspice add an undertone of spicy warmth. Serve over couscous to soak up the delicious sauce.
|Red Wine-Braised Short Ribs
Cooked and served in a classic Moroccan vessel known as a tagine, this dish makes a dramatic presentation at the table. Accompany with fluffy mashed potatoes.
|Coq au Vin
A traditional dish of Burgundy, coq au vin is perfect for cool autumn and winter evenings. This version calls for whole chicken legs, which emerge exceptionally moist and tender after long, slow cooking in a Dutch oven.
The signature style of chef Pichet Ong of Batch in New York City is “blurring the line between savory and sweet to create a unique mix of flavors, textures and temperatures.” Here, he braises hearty pork shoulder roast and fresh pineapple in a savory-sweet sauce seasoned with plenty of black pepper.
Braised in the Italian style, these fork-tender veal shanks are the perfect cold-weather dish. Serve with pasta or polenta for a soul-satisfying supper.
Braising chicken in white wine instead of red results in a lighter, brighter flavor, which in this recipe is heightened with piquant olives and capers.