Braised Meat Recipes

A braising pot is a heavy slow cooker without a plug: In go tough, inexpensive cuts of meat, such as beefy short ribs or bone-in chicken thighs, and out come melt-in-your-mouth treats—after a long simmer. Few other cooking methods achieve this type of total transformation.

Stovetop braising is ideal for small, quicker-cooking meats, like chicken thighs; oven braising is suited to larger cuts.

For longer braises, add quicker-cooking ingredients like vegetables in stages so they don't turn to mush over time. Serve this deliciously rich beef over mashed potatoes or egg noodles. Leftover brisket makes tasty sandwiches.

Serve this decadent dish with a chunk of bread to soak up all the delicious sauce.

Serve this East-meets-West pulled pork on hamburger buns or Kaiser rolls with shaved cucumber and carrot ribbons tossed with rice vinegar. Or stuff it into tortillas for Asian-style tacos with matchstick-cut cucumber and carrot.