All recipes » Braise

	Skillet Fried Country Cabbage by Dan Bishop Use this as a side dish along with some fresh garden green beans or pan fried new potatoes. Another comfort food from my family.	1 vote 2770 views
	Green Beans in Mustard Cream Sauce by Christy Torres Velvety green beans perfect all year round!	1 vote 2939 views
	Coffee Braised Beef with Bacon and Mushrooms by Michael Montgomery Coffee Braised Beef with Bacon and Mushrooms I have a confession to make. I really like my Crock Pot. Yes it's true. It does a great job on slow braises like this. Now that that's out there, I'll raise my head up high and tell you how to make this. The bacon, mushrooms and coffee give this a real depth of flavor. You don't really…	2 votes 1 review 3693 views
	Barbacoa De Cabeza by Sergio Hernandez Barbacoa de Cabeza is a slow cooked dish prepared with parts from the head of a cow, such as the cheeks. Popular in South Texas, I've adapted the dish to be cooked using your Slow Cooker, Pressure Cooker, or Smoker/Oven Combo to create this tasty dish.	2 votes 2 reviews 3 comments 34462 views
	Spicey Pulled Pork by Patrick Travis This is a braised pulled pork that makes a great sandwich or use it for a tex-mex taco salad. Use an inexpensive cut of pork as it will cook until tender and it shreds easily with a fork.	1 vote 6189 views
	Carnitas by Sergio Hernandez Carnitas are the Mexican version of pulled pork. Braised first in a spicy sauce, pork shoulder is slow cooked until so tender the meat just shreds easily with a fork, then it's roasted at high heat to make crispy browned bits full of flavor.	14 votes 6 reviews 2 comments 28459 views
	Carnitas by coachjeff Of all the mexican style meats, Carnitas is by far my favorite. Its great to serve in simple tacos or as a main course. Made of flavorful pork with minimal seasonings, its the two step cooking process that puts carnitas over the top. First its braised, or slowly roasted until its fork tender. Then its fried until a fine crust adds a…	2 votes 1 comment 12589 views
	Brussels Sprouts With Pancetta and Toasted Bread Crumbs by Lily Julow Fresh brussels sprounts, braised just to the point of tenderness is always on our Thanksgiving table. It's as important as cranberry sauce and my family would be very disappointed without it.	2 votes 1 review 1 comment 8070 views
	SHANGHAINESE LION’S HEAD by Linda Tay Esposito They call it Lion's Head because the meatballs are ye big with manes of soft, tender napa cabbage...looking like a lion. Seriously, in Shanghai, the meatballs are the size of a tennis ball - let's call that a quarter pounder meatball. Slowly braise or steam to get a tender, melt-in-your-mouth meatballs. If you have a small…	4 votes 1 review 1 comment 19121 views

« 1 2 3 4 »