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Braise

Explore 141 recipes, 8 articles, 4 galleries, 93 videos, and more

Braised Pork Chops with Cabbage

Ingredients
  • 1/2 small head (about 1 pound) red cabbage, thinly sliced
  • 4 pork chops, each 10 ounces 1 inch thick
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried thyme
  • 3/4 cup apple cider
  • 1/2 cup homemade or low-sodium canned chicken stock
  • 1 large leek, white and light-green parts only
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Osso Buco

Other Ideas:
Italian, Main course, Veal
Ingredients
  • 3 tablespoons vegetable oil
  • 1/4 cup all-purpose flour
  • 2 tablespoons salt
  • 2 teaspoons freshly ground black pepper
  • 4 veal shanks, tied to secure meat to bone
  • 1 cup dried porcini mushrooms
  • 1 dried bay leaf
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 3 fresh sage leaves
  • 3 fresh sprigs flat-leaf parsley
  • Zest of half a lemon, cut into long strips, pith removed
  • 10 whole black peppercorns
  • 2 medium carrots, peeled and chopped into 1/4-inch pieces
  • 1 stalk celery, chopped into 1/4-inch pieces
  • 1 medium onion, cut into 1/4-inch pieces
  • 2 canned plum tomatoes, crushed
  • 1 1/4 cups dry white wine
  • 1 1/2 cups Homemade Beef Stock Homemade Beef Stock
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Braised Fennel with Chestnuts and Shallots

Ingredients
  • 8 ounces fresh or frozen chestnuts, peeled
  • 6 fennel bulbs, or 12 baby fennel bulbs (about 6 pounds)
  • 15 small shallots
  • 4 tablespoons unsalted butter
  • 2 tablespoons sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons salt
  • 2 1/4 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
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Chicken with Artichokes

Ingredients
  • 1 1/2 pounds small artichokes
  • Juice of 1 lemon
  • 1 whole chicken, about 4 pounds, rinsed and patted dry, cut into 10 to 12 pieces
  • 1 1/2 teaspoons coarse salt
  • 6 tablespoons extra-virgin olive oil
  • 5 cloves garlic, peeled and crushed
  • 1/4 teaspoon peperoncino flakes, or to taste
  • 1 cup dry white wine
  • 1 28-ounce can canned Italian plum tomatoes, preferably San Marzano, crushed by hand
  • 1 tablespoon chopped fresh flat-leaf parsley
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Coq au Vin

Ingredients
  • 4 chicken thighs
  • 4 chicken legs
  • 2 cups full-bodied red wine, such as Cabernet Sauvignon
  • Coarse salt and freshly ground pepper
  • 8 ounces slab bacon, cut into 1/2-inch dice
  • 3 tablespoons extra-virgin olive oil, if needed
  • 1 medium onion, finely chopped
  • 8 garlic cloves, thinly sliced
  • 10 white pearl onions, peeled
  • 1/2 pound small cremini mushrooms
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 2 tablespoons Cognac
  • 1 chicken liver, coarsely chopped
  • 2 bay leaves
  • 5 fresh thyme sprigs
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Braised Broccoli Rabe

Ingredients
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 3 medium garlic cloves, crushed and peeled
  • 1 bunch (1 1/4 pounds) broccoli rabe, trimmed and cut crosswise into 3-inch pieces
  • 2 teaspoons julienned lemon zest, plus fresh lemon juice for serving
  • Coarse salt
  • Freshly ground pepper
  • 1 cup homemade or store-bought low-sodium chicken stock
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Pork Shoulder Braised in Hard Cider

Ingredients
  • 3 fresh thyme sprigs
  • 4 cups hard cider
  • 3 medium leeks, white and pale-green parts, halved lengthwise and washed well
  • 1 tablespoon unsalted butter, room temperature
  • 1 small leek, white and pale-green parts, finely chopped and washed well (1/2 cup)
  • 3 pounds pork shoulder
  • 3 fresh flat-leaf parsley sprigs
  • 3 medium parsnips, peeled and halved lengthwise
  • 1/2 cup homemade or store-bought low-sodium chicken stock, plus more as needed
  • 1 tablespoon all-purpose flour
  • 3 garlic cloves, peeled and minced
  • Coarse salt and freshly ground pepper
  • 1 1/2 small celery roots, peeled and cut into 1-inch wedges
  • 1/4 cup heavy cream (optional)
  • 1 small parsnip, peeled and cut into 1/2-inch dice (1/2 cup)
  • 1/2 teaspoon whole black peppercorns
  • Olive oil
  • 2 teaspoons grainy mustard, plus more for serving
  • 1/2 small celery root, peeled and cut into 1/2-inch dice (1/2 cup)
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Braised Chicken Tarragon

Time:1 hour 15 mins
Ingredients
  • 1 whole fryer chicken, quartered, rinsed, and patted dry
  • Coarse salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 leeks, white and light-green parts only, halved lengthwise and then sliced into 1-inch pieces, washed well, and dried
  • 1/3 cup chopped fresh tarragon, plus more sprigs for garnish
  • 1/2 cup dry white wine
  • 2 1/2 cups homemade or low-sodium canned chicken stock
  • 1 tablespoon freshly grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice
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Braised Leeks

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Braised Leeks

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