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Braise

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

Chile Verde

Ingredients
  • 4 pounds boneless pork shoulder, cut into 2-inch chunks
  • Coarse salt and freshly ground pepper
  • About 1/3 cup vegetable oil
  • 1 large onion, thinly sliced
  • 4 cloves garlic, finely chopped
  • 5 cups homemade or low-sodium canned chicken stock
  • 4 Anaheim chiles, stemmed and halved crosswise and lengthwise
  • 2 pounds tomatillos, husked, rinsed, and cut into quarters
  • 2 jalapeno chiles, coarsely chopped
  • Coarsely chopped cilantro leaves, for serving
  • Flour tortillas, for serving
  • Sour cream, for serving
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Lamb and Sweet Potato Pie

Ingredients
  • 2 teaspoons ground cinnamon
  • 4 teaspoons ground cumin
  • 3 teaspoons ground coriander
  • 2 tablespoons freshly grated ginger
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 2 pounds lean leg of lamb, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 large onions, thinly sliced
  • 1 tablespoon sugar
  • 3 large cloves garlic, peeled and minced (about 1 1/2 tablespoons)
  • 3 cups Homemade Beef Stock Homemade Beef Stock
  • 1 twenty-eight-ounce can whole Italian plum tomatoes
  • 2 pieces star anise
  • 2 cinnamon sticks, about 3 inches long
  • 2 medium carrots, peeled and cut into 1/2-inch rounds
  • 2 pounds sweet potatoes, peeled and cubed
  • 12 ounces fresh spinach, (optional), washed
  • 1/2 cup dried tart cherries
  • 1/2 cup dried pitted prunes, cut in half
  • Freshly grated nutmeg, for sprinkling
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Braised Chicken with Dates

Time:1 hour 15 mins
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Braised Lamb Shoulder

Other Ideas:
Lamb shoulder, Main course
Ingredients
  • 1 lamb shoulder (3 to 5 pounds), boned and tied
  • Coarse salt and freshly ground pepper
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 2 stalks celery, finely chopped
  • 1 carrot, finely chopped
  • 2 small onions, finely chopped
  • 3 sprigs fresh rosemary, needles removed and finely chopped
  • 3 sprigs fresh thyme, leaves removed and finely chopped
  • 1 pinch of freshly grated nutmeg
  • 1 pinch of ground clove
  • 1 bottle (750ml) dry Italian red wine
  • 1 cup whole canned plum tomatoes, crushed
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King Salmon with Braised Fennel and Artichokes

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Brisket of Beef

Ingredients
  • 1 brisket of beef (about 5 1/2 pounds), top flap removed and fat trimmed
  • 1 1/2 teaspoons salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 3 large onions (about 2 1/2 pounds), thinly sliced
  • 2 cloves garlic
  • 2 cups dry red wine
  • 5 medium carrots, cut into 2-inch pieces
  • 2 celery stalks, peeled to remove strings, cut into 2-inch pieces
  • One 28-ounce can plum tomatoes, with juice, pureed though a food mill
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Lamb Shanks with Garam Masala

Other Ideas:
Indian, Lamb shank, Main course
Ingredients
  • 3 lamb shanks (3 3/4 to 4 pounds)
  • 2 1/4 teaspoons coarse salt
  • Freshly ground pepper
  • 1 6-inch piece fresh ginger, peeled and coarsely chopped
  • finely julienned ginger, for serving
  • 1 whole nutmeg, crushed
  • 1 tablespoon mace
  • 2 tablespoons whole fennel seeds
  • 2 to 3 dried bay leaves, crumbled
  • 2 medium cinnamon sticks, broken into pieces
  • 1 teaspoon ground ginger
  • 1/2 cup oil, from Crisply Fried Onions
  • 2 to 3 teaspoons cayenne pepper
  • 1 tablespoon paprika
  • Crisply Fried Onions
  • 1 1/2 tablespoons whole-wheat pastry flour
  • Thinly sliced fresh hot green chiles, for serving
  • Fresh cilantro leaves, for serving
  • Lemon wedges, for serving
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Duck Bourguignonne with Chestnut Spaetzle

Ingredients
  • 1/4 cup plus 1 tablespoon olive oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 cup chopped onions
  • 2 cups port wine
  • 2 (750 mL) bottles red wine
  • 2 heads garlic, halved crosswise, excess papery skin removed
  • 8 Moulard duck legs, trimmed of excess fat
  • 1 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 8 cups Terrance Brennan's Brown Chicken Stock
  • 3 dried bay leaves
  • Peel of half an orange, pith removed
  • 8 sprigs fresh thyme
  • Coarse salt and freshly ground black pepper
  • Chestnut Spaetzle
  • 2 tablespoons chopped flat-leaf parsley
  • Grand Mere
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Pappardelle with Rabbit, Ramps, and Wild Garlic

Ingredients
  • 1/4 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • 1 rabbit (about 2 pounds), cut into 6 pieces, or 2 pounds bone-in chicken pieces
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 14 ounces wild (spring) garlic (about 8), white and pale-green parts only, finely chopped
  • 6 ounces ramps (about 14), leaves and bulbs separated, bulbs halved lengthwise
  • 1 1/2 cups homemade or low-sodium store-bought chicken stock
  • 1 1/2 cups dry Riesling
  • 1 pound pappardelle
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Tagine of Lamb and Pear

Ingredients
  • 4 tablespoons grapeseed oil
  • 1 pound whole shallots, peeled
  • 1 3/4 pounds boned lamb shoulder, cut into large pieces
  • Coarse salt
  • Freshly ground pepper
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon saffron
  • 4 hard pears, such as Comice
  • 2 tablespoons unsalted butter
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