Explore 4 recipes from the braised entrée collection.
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◷ 210 minmedium
A comforting Lebanese-inspired dish featuring slow-braised lamb shoulder infused with aromatic sumac and warm spices, served atop a vibrant bulgur grain bowl with fresh herbs, toasted pine nuts, and a tangy pomegranate molasses drizzle. This recipe highlights seasonal produce like winter root vegetables and fresh parsley, offering a hearty yet balanced weeknight dinner.
Dec 22
◷ 65 minmedium
A comforting Peruvian beef braise that combines tender strips of sirloin with tomatoes, onions, and traditional spices, slowly cooked to meld rich flavors. Served with fluffy white rice, this dish highlights seasonal produce and honors classic Peruvian culinary techniques using braising for depth and warmth.
Dec 20
◷ 90 minmedium
A hearty Ethiopian braised chicken stew simmered in a rich, spiced berbere sauce, traditionally served with poached hard-boiled eggs and injera. This recipe highlights seasonal produce such as tomatoes and onions, combined with robust spices to deliver authentic flavors in an approachable weeknight dish.
Dec 18
◷ 110 minmedium
A comforting Lebanese-inspired braised chicken dish featuring seasonal root vegetables like carrots, parsnips, and turnips. Seasoned with traditional spices such as cinnamon, allspice, and cumin, and slowly braised to tender perfection. This weeknight-friendly recipe offers warm, aromatic flavors and an approachable cooking technique that highlights the natural sweetness of the vegetables.
Nov 28Compare 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 30 minutes. Cooking takes 180 minutes. Allow 210 minutes in total. Makes 4 servings. Key ingredients: lamb shoulder, bone-in or boneless, trimmed and cut into large chunks, olive oil, onion, finely chopped, garlic, minced, ground sumac. Equipment: large heavy-based casserole or Dutch oven with lid, oven, medium saucepan, baking tray, mixing bowls, wooden spoon, fine sieve or colander, toaster or skillet for pine nuts.
Kitchen tip: Use bone-in lamb shoulder for extra flavor, but increase cooking time slightly if needed.
Preparation takes 20 minutes. Cooking takes 45 minutes. Allow 65 minutes in total. Makes 4 servings. Key ingredients: sirloin steak, trimmed and sliced into strips, vegetable oil, red onion, sliced into thick wedges, ripe plum tomatoes, sliced, garlic, minced. Equipment: pressure cooker or Instant Pot, large skillet, medium saucepan, wooden spoon, knife and cutting board, measuring spoons and cups.
Kitchen tip: For a milder heat, reduce the amount of aji amarillo paste or substitute with yellow bell pepper paste.
Preparation takes 20 minutes. Cooking takes 70 minutes. Allow 90 minutes in total. Makes 4 servings. Key ingredients: vegetable oil or niter kibbeh (Ethiopian spiced clarified butter), yellow onions, finely chopped, garlic, minced, ginger, minced, berbere spice mix. Equipment: Large heavy-bottomed pot or Dutch oven, Wooden spoon, Small bowl, Slotted spoon, Medium saucepan.
Kitchen tip: Slowly caramelizing the onions is key to building depth of flavor; do not rush this step.
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), olive oil, carrots, peeled and cut into 3 cm chunks, parsnips, peeled and cut into 3 cm chunks, turnips, peeled and cut into 3 cm chunks. Equipment: large heavy-bottomed braising pan or Dutch oven, wooden spoon, chef’s knife, cutting board, measuring spoons, measuring cup, tongs.
Kitchen tip: For extra crisp skin, pat the chicken very dry before searing and avoid overcrowding the pan.