Explore 8 recipes from the braised dish collection.
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◷ 130 minmedium
A comforting Balinese-inspired braised chicken dish slow-cooked in aromatic spices and coconut milk, paired with crispy tempeh dumplings that add a satisfying texture. This recipe highlights seasonal produce such as young jackfruit and fresh turmeric, showcasing authentic Indonesian flavors with approachable techniques perfect for weeknight cooking.
Jan 22
◷ 110 minmedium
A comforting and wholesome Lebanese-inspired dish featuring tender braised chicken simmered with seasonal root vegetables and aromatic spices, served over nutty freekeh grain. This recipe highlights familiar braising technique with seasonal produce for a flavorful weeknight meal.
Jan 14
◷ 240 minmedium
A slowly braised Caribbean jerk-seasoned pork shoulder served alongside caramelized sweet plantains, showcasing rich flavors from traditional island spices and a tender, melt-in-your-mouth texture. Perfect for a comforting weeknight dinner featuring a protein rotation with slow braising technique.
Jan 6
◷ 170 minmedium
A comforting slow-braised pork adobo featuring seasonal root vegetables and classic Filipino flavors. Tender pork shoulder is braised in a balanced marinade of vinegar, soy sauce, garlic, and bay leaves, enhanced by locally-sourced carrots and potatoes for a hearty weeknight meal.
Nov 25
◷ 110 minmedium
A hearty Caribbean-inspired braised chicken dish featuring slow-cooked chicken thighs and a medley of seasonal root vegetables, simmered in a flavorful blend of herbs and spices. Perfect for a comforting weeknight meal that highlights the warmth and depth of traditional Caribbean braising techniques.
Nov 12
◷ 150 minmedium
A hearty Ethiopian classic, Doro Wat is a slow-braised chicken stew cooked with traditional spices and complemented by tender seasonal root vegetables. This dish embraces the depth of braising to develop rich flavors, perfect for a comforting weeknight meal.
Nov 12
◷ 140 minmedium
A comforting Indonesian-inspired slow-braised chicken dish simmered in a flavorful tamarind and spice-infused broth, tenderizing the poultry while highlighting seasonal vegetables. This approachable recipe utilizes slow braising to build rich, familiar flavors ideal for weeknight dinners.
Nov 7
◷ 220 minmedium
A comforting Indonesian-inspired dish featuring tender slow-braised beef in a sweet-spiced soy sauce, paired with delicate cassava dumplings that soak up the rich flavors. This recipe highlights seasonal root vegetables and uses traditional stir-frying to prepare the dumplings before braising the beef.
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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 40 minutes. Cooking takes 90 minutes. Allow 130 minutes in total. Makes 4 servings. Key ingredients: chicken thighs, young jackfruit, coconut milk, vegetable oil, onion. Equipment: large heavy-bottomed pot with lid, grater or microplane, knife and chopping board, mixing bowl, frying pan, slotted spoon, measuring spoons, can opener, fork or food processor.
Kitchen tip: Use bone-in chicken thighs for more flavor and moisture; skin-on adds richness but can be removed before serving if preferred.
Preparation takes 20 minutes. Cooking takes 90 minutes. Allow 110 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 1.2 kg / 2.6 lb), olive oil, onion, thinly sliced, garlic, minced, carrots, peeled and chopped into 2 cm pieces. Equipment: large heavy-bottomed braising pan or Dutch oven, medium saucepan, wooden spoon, sharp knife, cutting board, measuring cups and spoons.
Kitchen tip: If unavailable, substitute freekeh with brown rice or bulgur wheat though texture and flavor will differ.
Preparation takes 30 minutes. Cooking takes 210 minutes. Allow 240 minutes in total. Makes 6 servings. Key ingredients: bone-in pork shoulder, vegetable oil, onion, finely chopped, garlic, minced, scallions, chopped. Equipment: large heavy-bottomed pot or Dutch oven with lid, knife, cutting board, wooden spoon or spatula, measuring spoons, measuring cups, plate or bowl for plantains.
Kitchen tip: For safer food handling, ensure pork reaches an internal temperature of at least 71°C (160°F) during braising.
Preparation takes 20 minutes. Cooking takes 150 minutes. Allow 170 minutes in total. Makes 4 servings. Key ingredients: pork shoulder, cut into 5 cm chunks, white vinegar, dark soy sauce, garlic, peeled and smashed, bay leaves. Equipment: large heavy-bottomed pot or Dutch oven, cutting board, chef's knife, measuring cups and spoons, wooden spoon or spatula.
Kitchen tip: To deepen the flavor, marinate the pork overnight in the refrigerator.
Preparation takes 20 minutes. Cooking takes 90 minutes. Allow 110 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 1.2 kg/2.6 lbs), vegetable oil, onion, finely chopped, garlic, minced, carrot, peeled and cut into 2.5 cm (1 inch) chunks. Equipment: large heavy-bottomed pot or Dutch oven, cutting board, sharp knife, wooden spoon, measuring spoons, measuring jug.
Kitchen tip: Use bone-in chicken thighs for juicier, more flavorful meat during braising.
Preparation takes 30 minutes. Cooking takes 120 minutes. Allow 150 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, niter kibbeh (spiced clarified butter) or unsalted butter with a pinch of ground cardamom and fenugreek, yellow onions, finely sliced, garlic, minced, fresh ginger, grated. Equipment: large heavy-bottomed pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, measuring jug.
Kitchen tip: Pat chicken dry before cooking to improve browning.
Preparation takes 20 minutes. Cooking takes 120 minutes. Allow 140 minutes in total. Makes 4 servings. Key ingredients: chicken thighs, oil, onion, garlic, ginger. Equipment: large heavy-based pot or Dutch oven with lid, wooden spoon, measuring spoons, sharp knife, cutting board.
Kitchen tip: Patting chicken dry before browning helps achieve crispy skin.
Preparation takes 40 minutes. Cooking takes 180 minutes. Allow 220 minutes in total. Makes 4 servings. Key ingredients: beef shin or chuck, cut into 4 cm cubes, cassava flour, water (for dumpling dough), vegetable oil, divided, shallots, thinly sliced. Equipment: large heavy-bottomed pot or Dutch oven, mixing bowl, wooden spoon, knife and cutting board, measuring spoons, measuring cups, stove.
Kitchen tip: Use a heavy-bottomed pot or Dutch oven for even heat distribution to prevent burning during slow braising.