Explore 23 recipes from the braise collection.
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◷ 80 minmedium
A hearty Lebanese-inspired dish featuring tender lamb shanks pressure-cooked with seasonal eggplant and sweet dried apricots. The dish balances savory and sweet flavors, highlighting classic Middle Eastern spices, and is perfect for a comforting weeknight meal.
Feb 1
◷ 75 minmedium
A traditional Filipino chicken adobo prepared as a braise, featuring seasonal eggplant and a savory blend of soy sauce, vinegar, garlic, and bay leaves. This comforting dish highlights a gentle poaching start before slow braising to tenderize the chicken and infuse deep flavors.
Jan 29
◷ 80 minmedium
A comforting Peruvian-inspired braised chicken dish featuring tender chicken thighs slow-cooked with sweet potatoes and a vibrant aji verde sauce made from fresh herbs and peppers. Served with steamed vegetables to complement the rich flavors, this recipe embraces traditional techniques with seasonal produce for a satisfying weeknight meal.
Jan 29
◷ 140 minmedium
Tender chicken slowly braised in a flavorful Caribbean jerk marinade, served alongside sautéed callaloo greens and coconut rice. This dish highlights traditional Caribbean flavors using the gentle slow braising method to deepen taste and tenderize the poultry.
Jan 28
◷ 50 minmedium
A comforting Filipino-inspired braised chicken dish cooked under pressure for tender, flavorful meat, paired with seasonal root vegetables and steamed greens for a wholesome, weeknight meal.
Jan 24
◷ 170 minmedium
A hearty Jamaican pepper pot featuring tender beef slow-braised with callaloo and Scotch bonnet peppers, delivering rich Caribbean flavors. This dish highlights seasonal greens and spices, perfect for a comforting weeknight meal.
Jan 17
◷ 60 minmedium
A hearty braised tempeh dish inspired by traditional Indonesian flavors, featuring seasonal vegetables gently cooked in rich spices and coconut milk. This protein-packed vegetarian meal offers a satisfying and wholesome dinner option by combining classic braising techniques with the vibrant palate of Indonesian cuisine.
Jan 5
◷ 65 minmedium
A comforting Filipino braised chicken dish featuring tender chicken thighs slow-cooked in a savory vinegar-soy sauce with garlic and bay leaves. Paired with seasonal green papaya and eggplant, lightly stir-fried to complement the rich adobo flavors, making it an ideal weeknight meal highlighting classic Filipino braising techniques and fresh, seasonal vegetables.
Jan 3
◷ 60 minmedium
A weeknight-friendly Lebanese-inspired dish featuring tender pressure-cooked chicken served alongside mujaddara—a comforting lentil and rice pilaf—accompanied by sautéed seasonal greens. This recipe embraces familiar flavors and straightforward techniques, highlighting seasonal produce while maintaining a balanced protein rotation and respecting traditional culinary roots.
Dec 31
◷ 110 minmedium
A comforting weeknight dish featuring tender chicken slowly braised in a vibrant Aji Amarillo sauce, highlighting seasonal vegetables and traditional Peruvian flavors. Served with steamed quinoa to complement the rich sauce, this recipe balances approachable techniques with authentic taste.
Dec 26
◷ 110 minmedium
A hearty and aromatic Caribbean-inspired braise featuring pork shoulder slow-cooked with seasonal root vegetables and warm spices, resulting in tender meat and a rich, flavorful sauce perfect for weeknight dinners.
Dec 23
◷ 90 minmedium
A hearty and aromatic braised chicken dish inspired by traditional Balinese flavors, featuring seasonal root vegetables. Tender chicken is slow-cooked in a fragrant spice blend including turmeric, ginger, and chili, producing rich, layered flavors perfect for a cozy weeknight meal.
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Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 20 minutes. Cooking takes 60 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: lamb shanks, olive oil, onion, garlic, eggplant. Equipment: pressure cooker, large heavy-bottomed pot or pressure cooker insert, wooden spoon, knife, cutting board, measuring spoons, citrus juicer.
Kitchen tip: For extra richness, brown the lamb shanks in batches to avoid overcrowding the pan.
Preparation takes 15 minutes. Cooking takes 60 minutes. Allow 75 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, soy sauce (naturally brewed), cane vinegar or apple cider vinegar, garlic, crushed, bay leaves. Equipment: large deep skillet or braiser with lid, measuring spoons, kitchen knife, cutting board, wooden spoon or spatula, measuring cup.
Kitchen tip: Use skin-on chicken thighs for more flavorful braise and better texture.
Preparation takes 20 minutes. Cooking takes 60 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, vegetable oil, onion, thinly sliced, garlic, minced, low-sodium chicken broth. Equipment: large heavy-bottomed skillet or Dutch oven, steaming basket or steamer insert, blender or food processor, knife, cutting board, measuring spoons and cups.
Kitchen tip: For the best flavor, brown the chicken skin well before braising to render fat and create depth.
Preparation takes 20 minutes. Cooking takes 120 minutes. Allow 140 minutes in total. Makes 4 servings. Key ingredients: chicken thighs, jerk seasoning (homemade or store-bought), vegetable oil, onion, garlic. Equipment: large heavy-bottomed pot with lid or Dutch oven, large saucepan with lid, wooden spoon, knife, cutting board, measuring cups and spoons, fine sieve (optional).
Kitchen tip: For deeper flavor, marinate the chicken in the jerk seasoning overnight in the refrigerator.
Preparation takes 20 minutes. Cooking takes 30 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 1.2 kg), soy sauce, cane vinegar or light vinegar, garlic, crushed, black peppercorns. Equipment: pressure cooker, large sauté pan or skillet, steamer basket or colander.
Kitchen tip: For deeper flavor, marinate the chicken in soy sauce and vinegar with garlic for 30 minutes before cooking.
Preparation takes 20 minutes. Cooking takes 150 minutes. Allow 170 minutes in total. Makes 6 servings. Key ingredients: beef chuck, cut into 4 cm (1.5 inch) cubes, vegetable oil, onion, diced, garlic, minced, Scotch bonnet peppers, whole (pierced) or finely chopped (adjust for heat preference). Equipment: large heavy-bottomed pot or Dutch oven with lid, wooden spoon, sharp knife, cutting board, measuring spoons and cups.
Kitchen tip: When browning beef, avoid crowding the pan to get proper sear and flavor.
Preparation takes 20 minutes. Cooking takes 40 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: tempeh, cut into 2 cm cubes, carrots, sliced diagonally, green beans, trimmed and halved, baby corn, halved, vegetable oil. Equipment: large frying pan or wok with lid, wooden spoon or spatula, knife, cutting board.
Kitchen tip: If tempeh is too firm, steam it for 10 minutes before cooking to soften the texture.
Preparation takes 20 minutes. Cooking takes 45 minutes. Allow 65 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, green papaya, peeled and sliced thinly, eggplant, sliced into 1 cm rounds or strips, cane vinegar or white vinegar, soy sauce. Equipment: large heavy-bottomed pot or Dutch oven with lid, frying pan or wok, knife, cutting board, measuring cups and spoons, stirring spoon, tongs or spatula.
Kitchen tip: Use bone-in chicken thighs for best flavor and tenderness.
Preparation takes 15 minutes. Cooking takes 45 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: bone-in chicken thighs, skin removed, brown or green lentils, rinsed, medium-grain white rice, rinsed, yellow onions, thinly sliced, olive oil, divided. Equipment: pressure cooker (electric or stovetop), large skillet or frying pan, medium saucepan, wooden spoon, sharp knife, cutting board, measuring cups and spoons.
Kitchen tip: Ensure onions are cooked on medium-low heat to prevent burning and to achieve deep caramelization.
Preparation takes 20 minutes. Cooking takes 90 minutes. Allow 110 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, vegetable oil, onion, finely chopped, garlic, minced, Aji Amarillo paste. Equipment: large heavy-bottomed pan or Dutch oven with lid, wooden spoon, medium saucepan, fine mesh sieve or colander, measuring cups and spoons.
Kitchen tip: Patting the chicken dry before browning ensures better color and flavor.
Preparation takes 20 minutes. Cooking takes 90 minutes. Allow 110 minutes in total. Makes 6 servings. Key ingredients: pork shoulder, cut into large chunks, vegetable oil, onion, finely chopped, garlic, minced, carrots, peeled and cut into chunks. Equipment: pressure cooker or Instant Pot, wooden spoon, knife, cutting board, measuring spoons, measuring jug.
Kitchen tip: If you prefer milder heat, remove the seeds from the scotch bonnet pepper before adding or omit entirely.
Preparation takes 20 minutes. Cooking takes 70 minutes. Allow 90 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, vegetable oil, garlic, minced, fresh ginger, grated, fresh turmeric, peeled and grated (or 1 tsp ground turmeric). Equipment: large heavy-bottomed pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, measuring jug.
Kitchen tip: Use bone-in, skin-on chicken thighs for juiciness and better flavor.