11 perfect-for-winter braising recipes

Orange soy-braised chicken thighs

Cooked in a sweet and salty sauce, these zesty braised chicken thighs are best served over rice. Get our orange soy-braised chicken thighs recipe.

Braised chicken and tomato stew

Tender braised chicken thighs, tomatoes and onion simmer into a saucy stew that’s perfect over rice. Get our braised chicken and tomato stew recipe.

Korean braised short ribs

Fall-off the bone meat, mouthwatering aromatics and tender vegetables make this a meal well-worth the cook time. Get our Korean-braised short ribs recipe.

Cider-braised pork with caramelized onions

Served over creamy polenta, this pulled pork dish is a delicious mix of two winter favourites: tender, saucy meat, and sweet onions. Get our cider-braised pork with caramelized onions recipe.

Braised celery with tarragon

Surprised? We were too! Light and beautifully balanced, the notes of citrus, tarragon, white wine and butter make this side dish far and away one of the best we’ve tasted lately. Get our braised celery with tarragon recipe.

Vanilla and red wine braised pears

When most fresh fruits are out of season, turn to the oft-overlooked winter options. And these tender braised pears get a elegant lift from cinnamon, vanilla, red wine and — of course — a dollop of whipped cream. Get our vanilla and red wine braised pears recipe.

Braised cabbage with bacon

This dynamic duo is both an affordable (cabbage is a winter staple, guys) and delicious (don’t skimp on the bacon) Sunday night side. Get our braised cabbage with bacon recipe.

Braised oxtail ragu

Yes it’s the tail, and is it ever delicious. Intensely rich and tasty, it makes a brilliant stew that freezes well too. Get our braised oxtail ragu recipe.

Mole-braised beef short ribs

Mole is a rich and complex Mexican sauce used to simmer various kinds of meat. This dish can be made up to 3 days in advance. Get our mole-braised beef short ribs recipe.

Stout-braised beef stew

There are two tricks for a tender stew. First, buy meat with generous marbling (tiny bits of fat between the muscle fibres). Second, cook it over low heat for several hours. Get our stout-braised beef stew recipe.

Braised Asian beef

Cider and hoisin add amazing flavour to this braised beef. Serve with spicy celery saute, and celeriac mash. Get our braised Asian beef recipe.

What is braising? A method of cooking tougher cuts of meat and vegetables, braising starts with a pan-sear to add colour and flavour. The food is then cooked gently in barely bubbling liquid, covered, until extremely tender.

What do I braise in? Almost any deep, wide pot with a tight-fitting lid can be used as a braiser. Try a deep frying pan (with lid), an enamelled cast iron dutch oven, a large lidded pot, an electric slow cooker or a heavy campfire pot.

To braise or not to braise? The slow tenderizing effect of braising makes it perfect for tougher cuts of meat and winter vegetables. Here are meats you should and shouldn't braise:

Dos
1. Ribs (back, spare, short). 2. Shoulder roasts (also called pot roasts or chuck roasts). 3. Shanks (especially lamb and veal). 4. Brisket. 5. Sturdy vegetables and fruit (cabbage, carrots, celery, onions, pears and apples).

Don'ts
1. Tenderloin (beef or pork). 2. Skinless boneless chicken breasts. 3. Tender vegetables and fruit (zucchini, spinach, berries, bananas).

Related:
Why braising is one of the best ways to cook meat
15 best slow-cooker recipes for winter
14 tips to making the best slow cooker recipes