Explore 4 recipes from the slow braise collection.
Advert
◷ 210 minmedium
A comforting slow-braised lamb dish inspired by traditional Lebanese flavors, paired with delicate apricot dumplings that soak up the rich, spiced sauce—perfect for a cozy weeknight meal highlighting seasonal produce and classic techniques.
Jan 27
◷ 215 minmedium
A hearty slow-braised Caribbean oxtail dish served over a vibrant grain bowl of seasoned rice and black beans, accented with fresh herbs and a squeeze of lime. This recipe embraces traditional Caribbean flavors with tender, melt-in-your-mouth oxtail slowly cooked to perfection, paired with wholesome grains for a comforting weeknight meal.
Jan 13
◷ 200 minmedium
Tender lamb shanks slow-braised in a fragrant blend of Lebanese spices, simmered with sweet apricots and toasted almonds. Served alongside a simple fresh herb salad and warm flatbread, this dish offers a comforting and authentic taste of Lebanese cuisine perfect for a weeknight meal.
Jan 9
◷ 170 minmedium
A comforting slow-braised Filipino beef kaldereta that highlights tender beef simmered with seasonal vegetables like pumpkin and bell peppers. This dish offers rich, hearty flavors achieved through slow braising, perfect for a cozy weeknight meal.
Nov 9Compare 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 shanks, trimmed, olive oil, onion, garlic cloves, ground cinnamon. Equipment: large ovenproof pot or Dutch oven, mixing bowls, whisk, wooden spoon, knife and chopping board, measuring spoons and cups, stove and oven, slotted spoon.
Kitchen tip: When browning lamb, do not overcrowd the pot to ensure a good caramelized crust develops.
Preparation takes 35 minutes. Cooking takes 180 minutes. Allow 215 minutes in total. Makes 4 servings. Key ingredients: oxtail, cut into segments, vegetable oil, onion, finely chopped, garlic, minced, scallions, chopped. Equipment: large heavy-bottomed pot or Dutch oven with lid, frying pan or pot for cooking rice, measuring cups and spoons, knife and chopping board, wooden spoon, bowl for rinsing beans.
Kitchen tip: For best flavor, brown the oxtail well to develop a rich crust before braising.
Preparation takes 20 minutes. Cooking takes 180 minutes. Allow 200 minutes in total. Makes 4 servings. Key ingredients: lamb shanks (about 1.2 kg total), olive oil, onion, finely chopped, garlic, minced, ground cinnamon. Equipment: large heavy-bottomed pot or Dutch oven with lid, frying pan, wooden spoon, knife, chopping board, measuring spoons, measuring jug.
Kitchen tip: Use a heavy, oven-safe pot with a tight-fitting lid to ensure even slow braising and moisture retention.
Preparation takes 20 minutes. Cooking takes 150 minutes. Allow 170 minutes in total. Makes 6 servings. Key ingredients: beef chuck, cut into 4 cm cubes, vegetable oil, onion, finely chopped, garlic, minced, fresh tomatoes, chopped. Equipment: large heavy-bottomed pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons and cups.
Kitchen tip: For best results, brown the beef thoroughly to develop deeper flavor.