Braising, low and slow on the stovetop
Searing meat for color, then simmering it gently in liquid until it turns fork-tender — the technique behind stews, pot roasts, and Beef Bourguignon.
Recipes that use this technique
Beef Bourguignon with Bacon and Pearl Onions
Kapusta z Kielbasa (Polish Braised Sauerkraut with Kielbasa and Potatoes)
Gołąbki (Polish stuffed cabbage rolls)
Red wine braised short ribs with creamy polenta
Apple cider braised pork shoulder
Belgian Beef and Beer Carbonnade
New Year's Pork and Sauerkraut
Red Wine Braised Lamb Shanks
