Braised 60 Recipes for Fall–Off–Your–Fork Tender Beef, Pork, Poultry & More

Chef and Cutthroat Kitchen winner Jenny Goycochea-Marker showcases the easy art of braising―a low-and-slow technique known for effortlessly creating incredible flavors and textures. With a little wine and a little time, anyone can make nuanced, melt-in-your-mouth meals.
With this collection of 60 innovative braises, you'll savor gourmet, tender dishes like:
- Beef Ragu with Pappardelle
- Coq au Vin
- Prosecco Shrimp Scampi
- Cold Brew Braised Barbacoa
- Chorizo & White Wine Braised Clams
- Pork Pozole Verde
- Lazy Duck Leg Cassoulet
- Beer-Braised Lamb Tacos
- Pork Belly Banh Mi Sandwiches
- Mushroom & Lentil Bourguignon
Perfect for beginners or home cooks looking to level up their dinners, braising guarantees layered flavor and a fall-off-the-bone bite.
Let your oven do the work and enjoy impressive meals every day of the week!