Braising: Method and Recipes

Braised lamb shank
Image © iStockphoto

Braising is a way of cooking meat, fish, seafood or vegetables by first searing the item in hot fat, and then simmering it, covered, in liquid to finish. Braising differs from stewing in that the item to be cooked is usually in large pieces, as opposed to smaller pieces for stews. Also, the amount of liquid used in braising is less than for stewing, normally barely covering half of the item to be braised.

Braising is a good way to cook the tougher cuts of meat such as shank, shoulder and round. Long, slow simmering breaks down the connective tissue in the meat and renders a dish tender with a full-bodied sauce. The dish Americans call pot roast is actually a braise. However delicate foods such as fish and seafood can also be braised. Cooking time is simply shorter.

The liquid used as a braising medium is usually water or stock, but wine, beer or tomatoes are sometimes used. And other ingredients such and onions, carrots, or potatoes are often added to impart different flavors.

International Braising Recipes

Gołąbki 
(Polish, stuffed cabbage rolls)

Varutharacha Kozhi Kari 
(Indian, Kerala chicken curry with roasted coconut and spices)

Ratatouille 
(French braised eggplant, tomatoes and basil)

Sweet and Sour Brisket 
(Israeli Jewish braised brisket)

Muamba de Galinha 
(Angolan spicy chicken and vegetables)

Hong Shao Rou 
(Chinese red-cooked pork)

Djej Emshmel 
(Moroccan chicken tagine with olives and preserved lemons)

Galbi Jjim 
(Korean braised beef short ribs)

Dušené Zelí 
(Czech braised cabbage)

Hasenpfeffer 
(German stewed rabbit)

Carnitas de Puerco 
(Mexican crispy tender shredded pork)

Töltött Káposzta 
(Hungarian stuffed cabbage rolls over sauerkraut)

Tagine de Poulet aux Fruits Secs 
(Moroccan braised chicken with dried fruit and almonds)

Brasato al Chianti 
(Italian beef braised in red wine)

Pollo di Modena 
(Italian balsamic-marinated chicken)

Plantain Porridge 
(Nigerian plantain and vegetable stew)

Corned Beef and Cabbage 
(Irish-American braised brisket with vegetables)

Hamam Mahshi 
(Egyptian braised squab stuffed with cracked wheat)

Carottes Braisées au Beurre 
(French braised carrots with butter)

Blaukraut 
(German braised red cabbage)

Coq au Vin 
(French chicken braised in wine)

Habas con Chorizo 
(Spanish fava beans simmered with spicy sausage)

Pollo Guisado 
(Dominican, Puerto Rican stewed chicken)

Afritada Manok 
(Filipino chicken and vegetables in tomato sauce)

Adobong Manok 
(Filipino chicken in vinegar sauce)

Dublin Coddle 
(Irish potatoes braised with sausages and bacon)

Pollo en Fricasé 
(Caribbean chicken fricassee)

Daube de Boeuf Provençale 
(French Provencal beef braised in red wine)

Tonkotsu Ramen 
(Japanese noodles and pork in rich broth)

Fesenjan 
(Persian chicken in pomegranate-walnut sauce)

Bigos 
(Polish hunter's stew of meat, cabbage and sauerkraut)

Sauerbraten 
(German marinated beef pot roast)

Pollo alla Cacciatora 
(Italian hunter-style chicken)

Chicken Stock 
(How to make chicken stock, with variations)

Pollo Encebollado 
(Central American chicken simmered with onions)

Braised Short Ribs 
(Jewish beef ribs simmered in red wine)

Imam Bayildi 
(Turkish stuffed eggplant braised in olive oil)

Kabocha Nimono 
(Japanese simmered pumpkin)

Inyama Yenkukhu 
(South African chicken in tomato and onion gravy)

Carrot Tzimmes 
(Israeli, Jewish carrots braised with honey)

Ca Kho To 
(Vietnamese clay pot fish with caramel sauce)

Pescado a la Veracruzana 
(Mexican fish Veracruz-style)

Braciole alla Pizzaiola 
(Italian beef cutlets simmered in tomato sauce)

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