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03/08/2013
Solyanka (Russian Sweet and Sour Beef Soup)
A mix of fresh and cured beef and pork gives this classic Russian sweet and sour soup heft.
Issue #154
02/27/2012
Brodo (Beef Broth with Tortellini and Parmesan)
This classic Italian broth, is adapted from a recipe in Lynne Rossetto Kasper's The Splendid Table (William Morrow Cookbooks, 1992).
Issue #145
09/12/2011
Steak and Stilton Pies
Pungent Stilton cheese and malty stout beer enrich the filling in these classic Lancashire meat pies.
Issue #141
09/10/2011
Holishkes (Stuffed Cabbage Rolls)
These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender.
Issue #141
12/20/2010
Osso Buco (Braised Veal Shanks)
Rick Moonen, chef of RM Seafood in Las Vegas, gave us his mother's recipe for these falling-off-the-bone veal shanks. Serve them with mashed potatoes to soak up the rich gravy from the pan.
Issue #135
11/06/2007
French Onion Soup
Braised onions, bread, and melted cheese are the main components of this timeless dish, which epitomizes the robust cuisine of Parisian brasseries.
Issue #107
12/02/2005
Beef Braised in Amarone
This recipe was a specialty of Trattoria Dalla Rosa Alda located in the Valpolicella region.
Issue #75
10/28/2007
Lil Pachter's Jewish-Style Braised Brisket
We have been told this brisket tastes even better the next day.
Issue #74
08/23/2005
Grillades with Cremini Grits
In French, grillades means grilled meats, but in Cajun gastronomy, grillades are braised.
Issue #57
02/27/2002
Medallions' of Veal with Wild Mushrooms
True veal noisettes are pieces of the loin; this imaginative dish mimics them with long-cooked veal shanks tied in leeks.
Issue #40
04/02/2002
Braised Beef with Carrots
Chef Bernard Picolet made us this bistro classic the old-fashioned way.
Issue #12
12/17/2012
Veal Stew with Potato Dumplings
This recipe, a staple of writer Geraldine Campbell's childhood, is warming homey. Its fall-apart tender pieces of veal and rich potato dumplings make it a perfect one-pot meal for a cold-weather weekend.
Does Not Apply
11/24/2009
Polenta Cups with Braised Beef
The ingredients for this starter can all be prepared ahead, making them ideal for holiday entertaining.
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Source: Food Channel
09/19/2009
Sherry-Braised Beef Short Ribs
Slowly cooking short ribs in sweet sherry gives them a rich, full flavor and makes them fall-off-the-bone tender. Continue...
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Source: Cooking Nook
12/31/2008
Hearty Goulash
This American take on a Hungarian classic is a comforting cold-weather dish.
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Source: Homemaker's Habitat
12/27/2008
Osso Buco
These braised veal shanks are traditionally topped with gremolada, a chopped parsley and lemon zest garnish.
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Source: Food Network
06/13/2008
Red Wine Braised Beef Short Ribs
These slow-cooked short ribs, slow-cooked in a dry red wine, are tender and deeply flavorful.
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Source: Food & Love
02/08/2008
Kumquat Braised Oxtail with Chestnut Stracci
Braising oxtails with kumquats is similar to using preserved lemons in slow-cooked Moroccan dishes.
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Source: Habeas Brulee
12/17/2007
Bill Buford's "Peposo Notturno" Beef Shank
This simple, one-pot recipe is from Bill Buford's 2006 book, "Heat."
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Source: Chowhound