20 Braised Recipes for Cozy, Hands-Off Meals

When cold weather settles in, few cooking methods deliver more comfort for less hands-on effort than braising. The basic technique is simple: Brown meat or vegetables to build flavor, add a modest amount of liquid, then cover and cook gently until everything is tender and the braising liquid has become a deeply savory sauce. Tough, budget-friendly cuts such as pork shoulder, round steak, and short ribs are especially well suited to the method, but braising can also coax sweetness from cabbage and fennel or gently cook delicate fish.

Ree builds layer after layer of flavor into these short ribs, beginning with crisp bacon and deeply browned beef. Red wine lifts all those savory browned bits from the Dutch oven before broth and fresh herbs go in for the long, slow braise. Serve the fall-apart meat and its rich cooking juices over Ree's cheesy garlic grits.

Apple cider and chopped apples give these chicken thighs unmistakable cool-weather flavor. Leeks, thyme and white wine keep the dish savory, and a quick butter-and-flour paste thickens the liquid into a glossy sauce as the chicken finishes in the oven. Nestle the thighs into the skillet skin-side up so the meat stays moist without sacrificing its golden exterior.

This pulled pork gets a head start from a dry rub packed with chili powder, coriander, garlic and ground mustard. A blast of high heat darkens the exterior before the pork is covered with beer and slowly braised until it practically falls away from the bone. The cooking juices become the base of a sweet and tangy barbecue sauce, ensuring none of that hard-earned flavor goes to waste.

Braising is not reserved for tough cuts of meat. Nestling halibut into a robust tomato sauce allows the fish to cook gently and absorb the flavors of fennel, olives, capers, garlic and lemon. Because the fillets need only about 10 minutes in the oven, this cozy one-skillet dinner is on the table in 45 minutes.

Pork shoulder is relatively inexpensive, but a patient braise gives it a luxuriously tender texture. Melissa d'Arabian caramelizes tomato paste with the aromatic vegetables, then reduces red wine before adding beef stock and the pork. Cutting the shoulder into large chunks creates more surface area for browning and helps the meat cook evenly.

Smoked paprika does most of the heavy lifting in this streamlined chicken dinner, seasoning the meat and lending the broth a deep, woodsy flavor. A diced russet potato cooks in the same pot and helps give the sauce body, while plenty of sliced onion adds sweetness. Reducing the braising liquid after removing the chicken concentrates every last bit of flavor.

For a meatless spin on cold-weather braising, Molly Yeh simmers chickpeas with harissa, garlic, thyme and white wine until exceptionally tender. A generous amount of olive oil makes the beans rich and velvety, while seared lemon juice cuts through that richness. Spoon them over yogurt and finish with feta and fresh herbs, keeping crusty bread nearby for scooping.

The secret to Anne Burrell's deeply flavored lamb shanks is taking the time to brown both the meat and the finely chopped aromatic vegetables. Red wine, tomato paste, rosemary and thyme create a robust braising liquid for the nearly three-hour cook. A bright gremolata made with citrus zest, parsley, garlic and fresh horseradish cuts through the richness just before serving.

This classic preparation combines the crisp skin of roasted chicken with the juicy tenderness of slow cooking. Cognac and white wine deglaze the pan, and a bundle of parsley, bay, thyme and rosemary perfumes the broth as the chicken braises. Strain and reduce the cooking liquid at the end for a smooth, concentrated sauce.

Thin pork chops make this one of the speediest braises in the collection. The chops simmer briefly in beer and chicken broth, then the liquid is reduced and finished with butter for a silky pan sauce. A hearty mixture of cannellini beans, Napa cabbage and bacon turns the 40-minute recipe into a complete meal.

These short ribs get bold flavor from a braising liquid made with gochujang, soy sauce, ginger, lemongrass, orange and Asian pear. After the beef becomes fork-tender, the strained liquid is reduced into a concentrated sauce. Sweet potato grits provide a creamy, subtly sweet counterpoint, while watercress adds a fresh finish.

Red cabbage softens and becomes pleasantly sweet as it slowly simmers in a splash of chicken broth. Fennel seeds emphasize its earthy character, while red wine vinegar adds the acidity needed to bring the flavors into balance. Butter and parsley stirred in at the end turn this humble vegetable into a polished side for roasted or braised meat.

Brown ale gives the sauce for this weeknight-friendly chicken a malty depth that plays well with smoky bacon, tangy whole-grain mustard, and a touch of brown sugar. Pearl onions and red potatoes simmer right alongside the boneless thighs, so there is no need to prepare a separate side. Despite its slow-cooked flavor, dinner is ready in only 40 minutes.

Mexican beer and fresh orange juice form the flavorful base for this tender pork shoulder. Once the meat is cooked and shredded, the braising liquid is reduced and sharpened with chipotle, adobo sauce and lime juice before the pork goes back in. Pile it into warm tortillas with crunchy cabbage, cheese, pickled jalapeños and homemade pickled onions.

A whole head of garlic, nearly a bottle of red wine and a generous handful of herbs make Tyler Florence's brisket worthy of its name. The beef cooks on top of browned carrots, celery and onion until fork-tender, giving the vegetables and tomatoes plenty of time to flavor the braising liquid. Rest the meat before slicing it across the grain for the most tender results.

A gentle simmer tames collard greens' sturdy texture without dulling their character. Bacon brings smoky richness, while garlic, red pepper flakes and plenty of lemon keep the finished greens lively. Uncover the pan for the last minute or two so the cooking liquid reduces and clings to every ribbon.

Whole cumin seeds, fresh ginger, garlic and cinnamon lend warmth to the tomato sauce in Alex Guarnaschelli's braised chicken. Browning the thighs and drumsticks in batches prevents crowding and gives each piece a flavorful crust before it simmers. Serve the saucy chicken over white rice for an especially satisfying cold-weather dinner.

Dried apricots plump in the white wine and chicken stock as this sweet-savory braise cooks. Whole garlic cloves, rosemary, carrots and red onions round out the sauce, while bone-in chicken quarters remain juicy through the long oven time. Ree serves everything over creamy cheese grits to catch the flavorful broth.

Braising transforms crisp, assertive fennel into a silky side with a mellow sweetness. Browning the wedges first gives them caramelized edges, while lemon zest and juice brighten the finished dish. Best of all, the entire recipe takes just 30 minutes and requires only four ingredients.