Winter has arrived, and with it comes a sense of coziness and comfort. There’s nothing like a hearty, slow-cooked meal to warm up on a chilly day. Braising is a technique that allows you to cook tougher cuts of meat to tender perfection, while infusing them with rich flavors from aromatics, spices, and wine. In this article, we’ll explore 20 delicious braising recipes perfect for the winter season. From classic dishes like Beef Bourguignon and Coq au Vin, to more modern takes on traditional recipes, there’s something for everyone. Whether you’re in the mood for a comforting bowl of lamb shanks or pork belly, or a flavorful casserole of chicken thighs and garlic, we’ve got you covered.
Classic Beef Bourguignon
This iconic French dish is a hearty, flavorful stew that’s perfect for special occasions or cozy weeknight meals. With its rich broth and tender beef, it’s no wonder why Beef Bourguignon remains a beloved classic.
Ingredients:
– 2 pounds beef short ribs or chuck roast, cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine (Burgundy or Merlot)
– 1 cup beef broth
– 1 teaspoon tomato paste
– 1 bay leaf
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the beef cubes, then set aside.
2. Reduce heat to medium. Add onion and garlic; cook until softened, about 5 minutes.
3. Add wine, broth, tomato paste, bay leaf, and thyme. Stir to combine.
4. Return beef to pot; bring to a boil, then reduce heat to low and simmer, covered, for 2-3 hours or until beef is tender.
5. Season with salt and pepper to taste.
Cooking Time: 2-3 hours
Braised Short Ribs with Red Wine
Braised Short Ribs with Red Wine: A rich and comforting dish perfect for special occasions or cozy nights in.
Ingredients:
– 4-6 short ribs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
3. Reduce heat to medium and cook the onion and garlic until softened, about 5 minutes.
4. Add the red wine, beef broth, tomato paste, carrots, celery, and thyme to the pot. Stir to combine.
5. Return the short ribs to the pot and cover with a lid. Transfer to the preheated oven and braise for 2-3 hours, or until the meat is tender and falls off the bone.
6. Season with salt and pepper to taste before serving.
Cooking Time: 2-3 hours
Coq au Vin
Coq au Vin is a classic French dish that has been delighting palates for centuries. This hearty braised chicken dish is cooked to perfection with red wine, mushrooms, onions, and bacon, resulting in tender meat and rich flavors.
Ingredients:
– 1 whole chicken (3-4 lbs), cut into 8 pieces
– 6 slices of bacon, diced
– 1 large onion, sliced
– 2 cups of mixed mushrooms (button, cremini, shiitake)
– 1 cup of red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup of chicken broth
– 2 cloves of garlic, minced
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, cook the bacon over medium heat until crispy.
3. Remove the bacon and set aside.
4. Add the onion and mushrooms to the pot; cook until they release their moisture and start to brown.
5. Add the chicken pieces to the pot, followed by the red wine, chicken broth, garlic, thyme, salt, and pepper.
6. Bring the mixture to a boil, then cover the pot and transfer it to the oven.
7. Braise for 1 1/2 hours or until the chicken is tender and falls apart easily.
8. Remove from the oven and stir in the cooked bacon.
9. Serve hot with crusty bread or mashed potatoes.
Cooking Time: 1 1/2 hours
Braised Lamb Shanks with Rosemary
A hearty, comforting dish that’s perfect for a special occasion or a cozy night in. Braised lamb shanks are fall-off-the-bone tender and infused with the aromatic flavor of rosemary.
Ingredients:
– 4 lamb shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 cup lamb broth
– 1 cup red wine (optional)
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the lamb shanks with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Brown the lamb shanks, then remove from pot.
4. Add onion and garlic; cook until softened. Add rosemary and cook for 1 minute.
5. Add broth and wine (if using); bring to a boil.
6. Return lamb shanks to the pot, cover, and transfer to preheated oven.
7. Braise for 2-3 hours or overnight. Serve with mashed potatoes or roasted vegetables.
Cooking Time: 2-3 hours or overnight
Pork Belly Braised in Soy Sauce
This recipe yields a tender and flavorful pork belly dish, perfect for a comforting meal or special occasion. With the rich flavors of soy sauce, sugar, and spices, this braised pork belly is sure to impress.
Ingredients:
– 2 lbs pork belly, skin removed
– 1/4 cup soy sauce
– 2 tablespoons brown sugar
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 teaspoon ground ginger
– 1 star anise, whole
– Salt and black pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the oil over medium-high heat. Sear the pork belly until browned on all sides, about 5 minutes.
3. Add the onion, garlic, ginger, and star anise; cook until the onion is translucent.
4. Pour in soy sauce, sugar, salt, and pepper. Bring to a boil, then cover and transfer to the preheated oven.
5. Braise for 2-1/2 hours or overnight (8-10 hours). Let it rest before slicing and serving.
Cooking Time: 2-1/2 hours to overnight
Braised Chicken Thighs with Garlic and Herbs
This classic recipe yields tender, flavorful chicken thighs infused with the richness of garlic and herbs.
Ingredients:
– 4-6 bone-in, skin-on chicken thighs
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper, to taste
– 1 cup chicken broth
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
3. Add the minced garlic and cook for 1 minute, until fragrant.
4. Brown the chicken thighs in batches, about 5-7 minutes per batch. Remove from pot and set aside.
5. Reduce heat to low, add thyme, rosemary, salt, and pepper. Cook for 2 minutes, stirring occasionally.
6. Add the browned chicken back into the pot, pouring in the chicken broth to cover.
7. Cover the pot and transfer it to the preheated oven. Braise for 1 hour and 30 minutes, or until chicken is tender and falls apart easily.
8. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour and 30 minutes
Braised Beef Brisket with Carrots
This hearty recipe yields tender, flavorful beef brisket paired with sweet and crunchy carrots, perfect for a cozy dinner or special occasion. With minimal prep work and hands-off cooking time, this dish is a crowd-pleaser.
Ingredients:
– 2 pounds beef brisket
– 2 tablespoons olive oil
– 1 large onion, sliced
– 3 cloves garlic, minced
– 4 cups beef broth
– 1 cup red wine (optional)
– 2 teaspoons dried thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 large carrots, peeled and sliced
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the brisket with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat. Sear the brisket until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add onion to the pot and cook until caramelized, stirring occasionally, about 20 minutes.
5. Add garlic, beef broth, wine (if using), carrots, and browned brisket to the pot. Cover and transfer to preheated oven.
6. Braise for 2-1/2 hours or until the meat is tender and falls apart easily.
7. Let rest for 15 minutes before slicing against the grain and serving.
Cooking Time: 2-1/2 hours
Braised Cabbage with Bacon
Braised Cabbage with Bacon Recipe
Rich and flavorful, this Braised Cabbage with Bacon recipe is a hearty side dish that’s perfect for a cozy dinner or special occasion. With the sweetness of caramelized onions and the smokiness of crispy bacon, you’ll be hooked!
Ingredients:
– 1 medium-sized cabbage, shredded
– 6 slices of thick-cut bacon, diced
– 2 medium-sized onions, chopped
– 2 cloves of garlic, minced
– 1 teaspoon caraway seeds (optional)
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large skillet, cook the diced bacon over medium heat until crispy.
2. Remove the cooked bacon from the skillet and set aside.
3. Add the chopped onions to the same skillet and cook until they’re translucent and caramelized (about 8-10 minutes).
4. Add the shredded cabbage, minced garlic, caraway seeds (if using), salt, and pepper to the skillet. Stir well to combine.
5. Pour in the cooked bacon fat from step 1 and stir to coat the cabbage mixture evenly.
6. Reduce heat to low, cover the skillet with a lid, and let it braise for 20-25 minutes or until the cabbage is tender.
Cooking Time: 35-40 minutes
Braised Pork Shoulder with Apples
A classic comfort food dish that’s perfect for a chilly evening. Tender pork shoulder, sweet apples, and rich flavors come together to create a hearty and satisfying meal.
Ingredients:
– 2 lbs pork shoulder, bone-in
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2-3 apples, peeled and sliced (Granny Smith or other sweet varieties work well)
– 1 cup apple cider
– 1/4 cup brown sugar
– 1 tsp ground cinnamon
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the pork shoulder with salt and pepper.
3. In a large Dutch oven or heavy pot, heat 2 tbsp of oil over medium-high heat. Sear the pork shoulder until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add chopped onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
5. Add sliced apples, apple cider, brown sugar, cinnamon, salt, and pepper to the pot. Stir to combine.
6. Return the pork shoulder to the pot, cover with a lid or foil, and transfer to the preheated oven.
7. Braise for 2-3 hours, or until the pork is tender and easily shreds with a fork.
Cooking Time: 2-3 hours
Braised Duck Legs with Orange Glaze
This recipe combines the rich flavor of braised duck legs with a sweet and sticky orange glaze, perfect for a special occasion or a cozy night in.
Ingredients:
– 4 duck legs
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup orange juice
– 2 tablespoons honey
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season duck legs with salt, pepper, and chopped onion.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear duck legs until browned, about 5 minutes per side.
4. Add garlic, chicken broth, orange juice, honey, and mustard to the pot. Bring to a simmer.
5. Cover the pot and transfer it to the preheated oven. Braise for 2 hours, or until the meat is tender and falls off the bone.
6. Remove from the oven and let cool slightly. Strain the glaze and discard the solids.
7. Serve the duck legs with the warm orange glaze spooned over the top. Garnish with fresh thyme leaves, if desired.
Cooking Time: 2 hours
Braised Turkey Legs with Gravy
A classic comfort food dish, braised turkey legs with gravy are a staple of autumn and winter meals. This recipe is perfect for special occasions or cozy family dinners.
Ingredients:
– 2-3 bone-in turkey legs
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 cup red wine (optional)
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. Heat the olive oil in a large Dutch oven over medium-high heat.
3. Sear the turkey legs until browned, about 5 minutes per side.
4. Add the chopped onion and minced garlic; cook until softened, about 3-4 minutes.
5. Add the chicken broth, red wine (if using), and thyme. Bring to a boil, then cover and transfer to the preheated oven.
6. Braise for 2-3 hours or overnight.
7. Remove from heat and let rest for 10 minutes before serving. Strain the juices and serve with the turkey legs.
Cooking Time: 2-3 hours or overnight
Braised Oxtail Stew
A classic comfort food dish, Braised Oxtail Stew is a hearty and flavorful meal that’s perfect for a cold winter evening. This slow-cooked stew showcases the tender and rich oxtail in a rich beef broth with aromatic spices.
Ingredients:
– 2 lbs oxtail, cut into 1-inch pieces
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup red wine
– 1 tsp dried thyme
– 1/2 tsp ground cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown oxtail pieces in batches, then set aside.
3. Add onion and garlic; cook until softened, about 5 minutes.
4. Add beef broth, red wine, thyme, and cumin. Stir to combine.
5. Return oxtail to the pot and season with salt and pepper.
6. Bring to a boil, then cover and transfer to oven.
7. Braise at 300°F for 2-3 hours or until meat is tender.
Cooking Time: 2-3 hours
Braised Rabbit with Mustard Sauce
This classic French dish combines tender rabbit with a rich, tangy mustard sauce, perfect for a special occasion or cozy dinner at home. With minimal prep and slow cooking, you’ll be rewarded with fall-apart meat and a flavorful condiment.
Ingredients:
– 1 lb rabbit pieces (thighs, legs, and shoulders)
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup dry white wine
– 1 cup chicken broth
– 1 tsp dried thyme
– 1/2 cup mustard seeds
– 2 tbsp whole-grain mustard
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown the rabbit pieces (about 5 minutes). Remove and set aside.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add wine, broth, thyme, and browned rabbit. Bring to a simmer.
4. Reduce heat to low and braise for 1 hour 15 minutes or until the meat is tender.
5. Strain the sauce and discard solids. Stir in mustard seeds and whole-grain mustard. Season with salt and pepper.
6. Serve the rabbit with the tangy mustard sauce spooned over the top.
Cooking Time: Approximately 2 hours
Braised Veal Shanks (Osso Buco)
This classic Italian dish is a perfect representation of comfort food, with tender veal shanks slow-cooked in a rich and flavorful sauce. The result is fall-off-the-bone meat that’s simply divine.
Ingredients:
– 4 veal shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup white wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season veal shanks with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear veal shanks until browned on all sides, about 2 minutes per side. Remove from pot and set aside.
4. Add chopped onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
5. Add white wine, beef broth, tomato paste, and thyme to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.
6. Return veal shanks to the pot, cover with a lid, and transfer to the preheated oven.
7. Braise for 2-3 hours or until veal is tender and falls apart easily.
Cooking Time: 2-3 hours
Braised Kale with Smoked Sausage
This hearty dish combines the earthy flavor of kale with the smoky richness of sausage, resulting in a comforting and satisfying meal.
Ingredients:
– 1 bunch curly kale, stems removed and discarded, leaves coarsely chopped
– 2 smoked sausages (such as Andouille or kielbasa), sliced into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the sliced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped kale and cook until wilted, about 5-7 minutes.
5. Add the sliced sausage and chicken broth to the pot. Stir to combine.
6. Bring the mixture to a simmer, then reduce heat to low and braise for 20-25 minutes or until the kale is tender and the sausage is heated through.
7. Season with salt and pepper to taste.
Cooking Time: 40-45 minutes
Braised Fennel with Parmesan
This recipe transforms humble fennel bulbs into a rich and creamy side dish, perfect for accompanying roasted meats or as a vegetarian main course. The slow-cooked fennel is infused with the nutty flavor of Parmesan cheese, creating a delightful harmony of textures and tastes.
Ingredients:
– 4 large fennel bulbs, trimmed and quartered
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/2 cup chicken broth
– 1/4 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add fennel quarters to the skillet, cooking for 5-7 minutes or until slightly caramelized.
3. Pour in chicken broth and heavy cream. Bring mixture to a simmer.
4. Reduce heat to low and braise fennel for 20-25 minutes or until tender.
5. Stir in Parmesan cheese; season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 30-35 minutes
Braised Leeks with White Wine
This recipe is a simple yet elegant side dish that pairs perfectly with roasted meats or as a vegetarian main course. Sweet and tender leeks are cooked low and slow in white wine, resulting in a rich and flavorful sauce.
Ingredients:
– 4-6 leeks, cleaned and trimmed
– 2 tablespoons butter
– 1/4 cup white wine (dry)
– 1/4 cup chicken or vegetable broth
– Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. Slice the leeks into 1-inch pieces, leaving the white and light green parts intact.
3. Melt butter in a large skillet over medium heat. Add leeks and cook until softened, about 5 minutes.
4. Add white wine and broth to the skillet, stirring to combine. Bring to a simmer.
5. Cover the skillet with aluminum foil and transfer to the preheated oven. Braise for 30-40 minutes or until leeks are tender and sauce has reduced slightly.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Braised Artichokes with Lemon Butter
Braised Artichokes with Lemon Butter Recipe
Artichokes are a delicious and versatile ingredient that can be cooked in a variety of ways. This recipe for Braised Artichokes with Lemon Butter is a simple yet flavorful way to enjoy this popular vegetable.
Ingredients:
– 4 large artichokes
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the artichokes, removing any tough or woody leaves.
3. Remove the fuzzy choke from the center of each artichoke by pulling out the soft inner leaves.
4. In a small bowl, mix together the softened butter, garlic, lemon juice, and Dijon mustard.
5. Stuff each artichoke with about 1 tablespoon of the butter mixture, dividing it evenly among the four artichokes.
6. Place the stuffed artichokes in a baking dish and cover with aluminum foil.
7. Bake for 30-40 minutes or until the artichokes are tender when pierced with a fork.
8. Remove the foil and bake for an additional 10-15 minutes, or until the butter is golden brown.
Cooking Time: 45-60 minutes
Braised Endive with Ham
This recipe is a perfect representation of the harmonious union between sweet and savory flavors, as tender endive and rich ham come together to create a delightful winter side dish.
Ingredients:
– 4 heads of Belgian endive
– 1/2 cup diced cooked ham (such as prosciutto or serrano)
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup dry white wine (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Trim the ends of the endive heads and cut them in half lengthwise.
3. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
4. Add diced ham to the skillet and cook for 2-3 minutes until heated through.
5. Place the endive halves in the skillet, cut-side up. Pour white wine (if using) and season with salt and pepper.
6. Cover the skillet with aluminum foil and transfer it to the preheated oven.
7. Braise for 20-25 minutes or until endive is tender and caramelized.
Cooking Time: 20-25 minutes
Braised Turnips with Honey Glaze
Turnips are often overlooked as a side dish, but when slow-cooked and glazed with honey, they become a sweet and savory delight. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 large turnips, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the cubed turnips, garlic, chicken broth, and salt and pepper to taste. Stir to combine.
4. Cover the pot and transfer it to the preheated oven. Braise for 30-40 minutes or until the turnips are tender.
5. Remove from the oven and stir in the honey. Return to the oven for an additional 10-15 minutes, or until the glaze is caramelized.
6. Garnish with fresh thyme leaves, if desired. Serve hot.
Cooking Time: 45-60 minutes
Summary
Get cozy this winter with these 20 mouthwatering braising recipes! From classic Beef Bourguignon to Braised Pork Belly in Soy Sauce, there’s something for every taste. Hearty dishes like Braised Short Ribs with Red Wine and Coq au Vin are perfect for a cold winter night. Meanwhile, vegetables get their turn with Braised Kale with Smoked Sausage and Braised Fennel with Parmesan. And don’t forget the poultry options like Braised Chicken Thighs with Garlic and Herbs or Braised Turkey Legs with Gravy. Whatever your craving, these braising recipes will keep you warm and satisfied all season long.
Leave a Reply