When the temperatures drop and snow starts to fall, we’re in full-on braise mode. We’ll braise anything, from chicken to beef to venison, and it’s great every way. Browning meat before simmering it in a little liquid—usually some combination of wine, beer, and flavorful stock—gives incredibly tender, moist, and flavorful results. It works as well for slow-cooked roasts as it does for a quick weeknight meal of chicken in mustard sauce. Here, our favorite recipes for braised meats.