Are you looking for a comforting dinner that’s sure to warm your belly and your soul? Look no further than these 18 savory braised meat recipes! From classic beef bourguignon to Korean-style galbi jjim, there’s something on this list for every palate. Braising is a cooking technique that involves cooking tougher cuts of meat in liquid over low heat for an extended period of time, resulting in tender, fall-apart meat with rich and complex flavors.
In this article, we’ll take you on a culinary journey around the world, highlighting some of the most delicious and iconic braised meat dishes from different cultures. Whether you’re a fan of hearty stews or delicate sauces, there’s something here for everyone. So grab your apron and let’s get cooking!
Red Wine Braised Short Ribs
This classic braising recipe is a staple of comfort food, perfect for a chilly evening or special occasion. The slow-cooked short ribs are infused with the deep flavors of red wine, resulting in tender, juicy meat that falls off the bone.
Ingredients:
– 4-6 beef short ribs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 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 short ribs with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add onion and garlic to pot; cook until softened, about 3-4 minutes.
5. Add red wine, beef broth, and tomato paste to pot. Stir to combine, scraping up any browned bits.
6. Return short ribs to pot, cover with lid, and transfer to oven. Braise for 2 1/2 hours or overnight (8-10 hours).
7. Remove from oven; let rest for 15 minutes before serving.
Cooking Time: 2 1/2 hours + resting time
Classic Beef Bourguignon
Classic Beef Bourguignon: A Hearty French Stew Recipe
This iconic dish from France requires patience, but the rich flavors and tender beef make it well worth the wait. With its complex aroma and velvety texture, this stew is a perfect comfort food for any occasion.
Ingredients:
– 2 pounds beef short ribs or chuck
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (such as Burgundy)
– 1 cup beef broth
– 1 teaspoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef until browned on all sides, about 5 minutes.
2. Remove the beef from the pot and set aside. Add the onion and garlic to the pot; cook until softened, about 3 minutes.
3. Add the red wine, beef broth, tomato paste, thyme, salt, and pepper to the pot. Stir to combine.
4. Return the beef to the pot and bring the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 2-3 hours or until the beef is tender.
Cooking Time: 2-3 hours
Braised Pork Belly with Soy and Star Anise
This classic Chinese dish is a masterclass in slow-cooked comfort food. A combination of tender pork belly, savory soy sauce, and the warm aroma of star anise creates a rich and indulgent flavor profile.
Ingredients:
– 2 lbs pork belly, cut into 2-inch pieces
– 2 tablespoons soy sauce
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 whole star anise pod
– 1 cup chicken broth
– Salt and black pepper, to taste
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Brown the pork belly pieces on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the garlic, ginger, and star anise to the pot; cook for 1 minute.
4. Add the soy sauce, chicken broth, browned pork belly, salt, and black pepper to the pot.
5. Bring to a boil, then reduce heat to low and simmer, covered, for 2-3 hours or until pork is tender.
6. Serve hot, garnished with fresh scallions if desired.
Cooking Time: 2-3 hours
Slow-Cooked Braised Lamb Shanks
This classic dish is a staple of Mediterranean cuisine, where tender lamb shanks are slow-cooked in aromatic liquid to fall-apart perfection. This recipe yields rich and flavorful results with minimal effort.
Ingredients:
– 4 lamb shanks
– 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
Instructions:
1. Preheat the slow cooker to low.
2. Season lamb shanks with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat. Brown lamb shanks on all sides, about 5 minutes per side. Remove from heat and set aside.
4. In the same skillet, cook chopped onion until softened, about 5 minutes. Add garlic and cook for an additional minute.
5. Transfer lamb shanks to the slow cooker. Add browned onion mixture, red wine, beef broth, tomato paste, and thyme. Cover and cook on low for 8-10 hours or high for 4-6 hours.
6. Serve lamb shanks with braising liquid spooned over.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Beer-Braised Brisket with Caramelized Onions
A hearty, slow-cooked brisket recipe that combines the rich flavors of beer and caramelized onions for a truly satisfying meal.
Ingredients:
– 1 (5-6 pound) beef brisket
– 2 tablespoons olive oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup beer (dark or brown ale works well)
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F.
2. Season the brisket with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the brisket until browned on all sides, about 5 minutes per side.
4. Remove the brisket from the pot and set aside. Add the sliced onions to the pot and cook until caramelized, stirring occasionally, about 20-25 minutes.
5. Add the beer, garlic, Worcestershire sauce, and thyme to the pot. Stir to combine.
6. Return the brisket to the pot, cover with a lid, and transfer to the preheated oven.
7. Braise 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
Braised Chicken Thighs with Garlic and Herbs
This hearty recipe yields tender, flavorful chicken thighs infused with the rich aromas of garlic, thyme, and rosemary. Perfect for a cozy dinner or special occasion.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon butter
– 2 sprigs fresh thyme
– 2 sprigs fresh rosemary
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
3. Sear the chicken thighs until browned on both sides, about 5 minutes per side. Remove from pot and set aside.
4. Reduce heat to medium-low and add butter, garlic, thyme, and rosemary. Cook for 1-2 minutes, stirring occasionally, until fragrant.
5. Return the chicken to the pot, cover with a lid, and transfer to the preheated oven.
6. Braise for 25-30 minutes or until the chicken is tender and falls apart easily.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Vietnamese Braised Pork (Thit Kho)
A classic Vietnamese dish that’s perfect for special occasions or everyday meals, Thit Kho is a rich and flavorful pork braise cooked in a sweet and spicy sauce. This recipe serves 4-6 people.
Ingredients:
– 1 kg pork belly or shoulder, cut into large pieces
– 2 tablespoons fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1 tablespoon vinegar
– 1/4 cup water
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 teaspoon ground black pepper
– 2 star anise pods
– 1 cinnamon stick
– 2 kaffir lime leaves (optional)
Instructions:
1. In a large pot or Dutch oven, combine fish sauce, soy sauce, sugar, vinegar, and water. Bring to a boil over high heat.
2. Add the pork pieces, garlic, ginger, black pepper, star anise pods, cinnamon stick, and kaffir lime leaves (if using). Reduce heat to low and simmer for 1 hour.
3. Remove the pot from heat and let it sit for at least 30 minutes or overnight in the refrigerator.
4. Serve the pork with the braising liquid spooned over the top.
Cooking Time: 1 hour 30 minutes (plus resting time)
Braised Oxtail with Root Vegetables
This rich and comforting braise is perfect for a chilly winter evening. The slow-cooked oxtail falls-apart tender, while the root vegetables add natural sweetness and texture.
Ingredients:
– 2 lbs beef oxtail
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 parsnips, peeled and sliced
– 1 red potato, peeled and cubed
– 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 oxtail with salt and pepper.
3. Heat the oil in a large Dutch oven over medium-high heat. Brown the oxtail on all sides, then set aside.
4. Add the onion, garlic, carrots, parsnips, and potato to the pot. Cook until the vegetables are lightly browned, about 10 minutes.
5. Add the beef broth, tomato paste, and thyme. Return the oxtail to the pot, cover, and transfer to the oven.
6. Braise for 2 1/2 hours, or until the oxtail is tender. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 2 1/2 hours
Chinese Red-Cooked Pork Belly (Hong Shao Rou)
A classic Cantonese dish, Chinese Red-Cooked Pork Belly is a sweet and savory masterpiece that’s perfect for special occasions. This recipe yields tender, caramelized pork belly with a rich, syrupy sauce.
Ingredients:
– 2 lbs pork belly, skin removed
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 1/4 cup brown sugar
– 2 tablespoons cornstarch
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 star anise
– 1 cinnamon stick
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large saucepan, combine soy sauce, Shaoxing wine, brown sugar, and cornstarch. Whisk until smooth.
3. Add pork belly, garlic, star anise, and cinnamon stick to the saucepan.
4. Bring to a boil, then cover and simmer for 2 hours, or until meat is tender.
5. Remove from heat and let rest for 30 minutes.
6. Strain the sauce and discard solids. Skim off excess fat.
7. Serve pork belly with sauce spooned over.
Cooking Time: 2 hours 30 minutes
Braised Beef Cheeks in Port Wine Sauce
Rich and tender beef cheeks slow-cooked in a deep, fruity port wine sauce, perfect for a special occasion or a cozy night in.
Ingredients:
– 2 beef cheeks (about 1 pound each)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup port wine
– 1 cup beef broth
– 2 tablespoons 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 the beef cheeks with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Sear the beef cheeks until browned on all sides, about 2 minutes per side. Remove from pot and set aside.
4. Add onion and garlic to the pot; cook until softened, about 5 minutes.
5. Add port wine, broth, tomato paste, and thyme. Stir to combine.
6. Return the beef cheeks to the pot, cover, and transfer to the preheated oven.
7. Braise for 2-1/2 hours or until the meat is tender and falls apart easily.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 2-1/2 hours
Korean Braised Short Ribs (Galbi Jjim)
This classic Korean dish is a hearty and comforting meal perfect for any occasion. Tender short ribs are slow-cooked in a flavorful sauce made with soy sauce, sugar, garlic, and ginger, resulting in fall-off-the-bone meat that’s rich and savory.
Ingredients:
– 2 pounds beef short ribs
– 1/4 cup soy sauce
– 2 tablespoons Korean chili flakes (gochugaru)
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 onion, sliced
– 2 cups beef broth
– 1 cup water
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large pot or Dutch oven, heat the oil over medium-high heat.
3. Add the short ribs and cook until browned on all sides, about 5 minutes.
4. Remove the ribs and set aside.
5. In the same pot, add the soy sauce, chili flakes, sugar, garlic, and ginger. Cook for 1 minute.
6. Add the onion, beef broth, and water to the pot. Bring to a boil, then cover and transfer to the preheated oven.
7. Braise for 2-3 hours or until the meat is tender and falls off the bone.
8. Serve with steamed rice or noodles.
Cooking Time: 2-3 hours
Braised Duck Legs with Orange and Thyme
This hearty dish combines the rich flavors of duck legs with the brightness of orange and the warmth of thyme, perfect for a cozy winter evening. The slow-cooking process tenderizes the meat to perfection, making it fall-off-the-bone delicious.
Ingredients:
– 4 duck legs (about 2 lbs)
– 1 large onion, peeled and chopped
– 3 cloves of garlic, minced
– 2 oranges, juiced (about 1/4 cup)
– 2 tbsp olive oil
– 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 and pepper.
3. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the duck legs until browned on all sides, about 5 minutes per side.
4. Remove the duck legs and set aside. Add the chopped onion to the pot and cook until caramelized, about 10 minutes.
5. Add the minced garlic, orange juice, and thyme to the pot. Stir to combine.
6. Return the duck legs to the pot and cover with a lid. Transfer to the preheated oven and braise for 2-3 hours or until tender and falling off the bone.
Cooking Time: 2-3 hours
Italian Osso Buco with Gremolata
A classic Italian braised veal shank dish infused with aromatics and served with a bright and herby gremolata sauce. This comforting main course is perfect for special occasions or cozy weeknights.
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 bay leaves
– Salt and black pepper
– Fresh parsley, chopped (for gremolata)
– 2 lemons, juiced (for gremolata)
– 3 cloves of garlic, minced (for gremolata)
Instructions:
1. Preheat oven to 325°F.
2. Season veal shanks with salt and black pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Brown veal shanks on all sides, then remove from pot.
4. Add chopped carrots, celery, onion, and garlic; cook until vegetables are tender.
5. Add red wine, beef broth, tomato paste, and bay leaves to the pot. Bring to a boil, then cover and transfer to oven.
6. Braise for 2-1/2 hours or until veal is tender.
7. Meanwhile, mix chopped parsley, lemon juice, and garlic in a small bowl (gremolata).
8. Serve veal shanks with gremolata spooned over the top.
Cooking Time: 2-1/2 hours
Braised Goat Curry with Coconut Milk
A rich and flavorful curry that slow-cooks tender goat meat in a creamy coconut milk sauce, perfect for a special occasion or a cozy night in. This recipe is a twist on traditional Indian curries, featuring the unique flavor of goat meat.
Ingredients:
– 1 lb goat meat (or substitute with beef or lamb), cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 1 cup beef broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the goat meat in batches, then set aside.
3. Add onions, garlic, and ginger; cook until softened (5 minutes).
4. Stir in cumin, curry powder, and turmeric; cook for 1 minute.
5. Add browned goat meat, coconut milk, and beef broth; bring to a simmer.
6. Reduce heat to low and braise for 2-3 hours or until the goat is tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves.
Cooking Time: 2-3 hours
Japanese Nikujaga (Beef and Potato Stew)
Nikujaga is a hearty and comforting Japanese stew that combines tender beef, potatoes, and vegetables in a rich soy sauce-based broth. This simple recipe yields a flavorful and satisfying dish perfect for any meal.
Ingredients:
– 1 lb beef brisket or chuck, sliced into thin strips
– 2-3 medium-sized potatoes, peeled and cubed
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup dashi broth (or chicken or beef broth)
– 2 tbsp soy sauce
– 1 tsp sugar
– Salt and pepper to taste
Instructions:
1. In a large pot, combine sliced beef, potatoes, onion, and garlic.
2. Pour in dashi broth, soy sauce, and sugar. Bring the mixture to a boil over high heat.
3. Reduce heat to medium-low and simmer for 45 minutes or until beef is tender.
4. Season with salt and pepper to taste.
5. Serve hot over steamed rice or noodles.
Cooking Time: 45 minutes
Braised Turkey Legs with Cranberry Glaze
Braised Turkey Legs with Cranberry Glaze: A Delicious Twist on Classic Holiday Comfort Food
This recipe offers a sweet and tangy take on traditional braised turkey legs, perfect for the holiday season. The cranberry glaze adds a pop of flavor and color to this hearty dish.
Ingredients:
– 2-3 turkey legs
– 1 cup chicken broth
– 1/4 cup brown sugar
– 2 tbsp apple cider vinegar
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 cup fresh or frozen cranberries
– Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the turkey legs on all sides, about 5 minutes per side. Remove from pot and set aside.
3. Reduce heat to medium, add garlic and cook for 1 minute.
4. Add chicken broth, brown sugar, and apple cider vinegar to the pot. Stir until sugar dissolves.
5. Return turkey legs to the pot, cover with a lid, and braise for 2-3 hours or until tender.
6. In the last 30 minutes of cooking, stir in cranberries. Season with salt and pepper to taste.
7. Serve hot, garnished with additional cranberries if desired.
Cooking Time: 2-3 hours
Moroccan Lamb Tagine with Apricots
Moroccan Lamb Tagine with Apricots Recipe
This classic Moroccan dish combines tender lamb, sweet apricots, and aromatic spices to create a rich and flavorful tagine. Perfect for special occasions or everyday meals, this recipe serves 4-6 people.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– Salt and black pepper, to taste
– 1 can (14.5 oz) diced apricots in syrup
– 1 cup chicken broth
– Fresh parsley or cilantro leaves, for garnish
Instructions:
1. Heat oil in the bottom of a clay or ceramic tagine or a large Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
3. Add lamb, cumin, paprika, cinnamon, turmeric, salt, and pepper. Cook, stirring occasionally, until the lamb is browned on all sides, about 10-12 minutes.
4. Add apricots with syrup, chicken broth, and 1 cup of water to the tagine. Bring to a boil, then cover and simmer for 2 hours, or until the lamb is tender and falling apart.
Cooking Time: 2 hours
Braised Venison with Juniper and Red Currant Sauce
This hearty, flavorful dish showcases the rich flavors of venison, paired with the sweet-tartness of red currants and the earthy notes of juniper berries. Perfect for a special occasion or cozy evening in.
Ingredients:
– 1 kg venison haunch or shank
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup red currants, fresh or frozen
– 1/4 cup juniper berries, crushed
– 1 cup beef broth
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 160°C (325°F).
2. Season the venison with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat. Sear the venison until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add chopped onion to pot and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
5. Add red currants, juniper berries, and beef broth to the pot. Stir to combine.
6. Return the venison to the pot, cover with a lid, and transfer to the preheated oven.
7. Braise for 2-3 hours or until the venison is tender.
Cooking Time: Approximately 2-3 hours.
Summary
Indulge in the rich flavors of comfort food with these 18 savory braised meat recipes. From classic Beef Bourguignon to innovative dishes like Korean Braised Short Ribs and Moroccan Lamb Tagine, this collection offers a variety of slow-cooked delights to warm your palate. With ingredients ranging from red wine and soy sauce to beer and port wine, each recipe is designed to tenderize even the toughest cuts of meat while infusing them with bold, savory flavors. Perfect for chilly evenings or special occasions, these braised meat recipes are sure to become new favorites in your kitchen.
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