The Versatile Braise Recipes

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23 BRAISING FOODS TO FEED YOUR SOUL



23 Braising Foods To Feed Your Soul image

Bring restaurant-quality meals home with these fantastic braising recipes. Vegetarians, beware: this list features lots of juicy, melt-in-your-mouth meat.

Provided by insanelygood

Categories     Dinner     Recipe Roundup

Number Of Ingredients 23

Braised Beef
Braised Chicken with Potatoes and Chive Butter Sauce
Wine Braised Beef with Mushrooms
Braised Marinated Artichokes
Carnitas
Beer-Braised Chicken
Rouladen
Braised Cranberry Beans with Chorizo
Braised Lamb Shanks
Eggplant Lamb Stew
Red Wine and Honey Braised Brisket
Braised Pork with Tomatillos
Cantonese Instant Pot Braised Beef with Radish
Gamja Jorim (Korean Braised Potatoes)
Galbi Jjim (Korean Braised Short Ribs)
Weekend Braised Beef Ragu with Pappardelle
Braised Pork in Sweet Soy Sauce
Chinese Braised Fish
Apple Cider Braised Pork Shoulder
Beer-Braised Corned Beef with Whiskey Mustard Glaze
Braised Tri-Tip with Red Wine Glaze
Milk Braised Whole Chicken with Mustard and Herbs
Roasted Braised Duck

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

ROMAN-STYLE BRAISED FENNEL



Roman-Style Braised Fennel image

Fennel is a crunchy, assertively anise-flavored vegetable that mellows and sweetens when cooked. Here, the vegetable is prepared in the style of carciofi alla Romana, or braised whole artichokes, which is a simple preparation of simmering them in aromatic olive oil until incredibly tender. The braising liquid is infused with bright lemon, fragrant garlic and fresh herbs, which impart the fennel and shallots with layers of flavor. This versatile side dish can be served warm or at room temperature, and leftovers can be chopped and tossed with spaghetti and Parmesan for an easy meal. The unused fennel stalks can be chopped and sautéed as part of a vegetable soup, and the fronds can be used in place of dill to make gravlax.

Provided by Kay Chun

Categories     vegetables

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
8 ounces shallots, peeled and thinly sliced
Salt and black pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
3 pounds medium fennel heads, trimmed of stalks and bulbs quartered through the core
1/2 cup dry white wine
2 tablespoons lemon juice
1 oregano sprig
6 parsley sprigs plus 2 tablespoons chopped parsley, for garnish

Steps:

  • In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
  • Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
  • Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.

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