Moroccan Chicken with Tomatoes, Chickpeas and Mint by Cecelia Heer

This is a version of a tagine, a classic Moroccan stew. Although I have an authentic tagine, I prepare this dish in my Dutch oven. I use only dark meat because it stays moist when braised and absorbs the variety of spices really well. This is delicious served over couscous (preferably tri-colored).

3 hour steaks by weezy1c

These steaks are so tender,it melts in your mouth.When growing up,this was the only way my son liked steaks. Once in a while,my girls ask me to fix it for them. I got this from a close friend,who has passed away. I hope I do her proud. It does take a bit of a time a time to make,but it is worth it.

Braised Mui Choy With Roasted Pork Belly by Cooking Princess

Corned Beef & Cabbage with a Tangy Glaze by Foodiewife

Who doesn't like to make Corned Beef & Cabbage around St. Patrick's Day? What makes this recipe just a little bit unique is that the brisket is slowly cooked (in a Dutch Oven or a Slow Cooker) in the liquid and spice packet. Once the brisket is removed, a tangy apple cider/brown sugar glaze is poured over it and it's baked, while the…

Braised Beef with Tomatoes and Herbs by alice25

One of the best recipes from mom's kitchen, tasty, delicious and one of the tastiest preparations.

Black Beans Pork Stew by BestOodles

Hearty pork stew!

Braised Beef Tips over Rice by Karen Mitchell

I dont really know where this recipe came from but its a family favorite that my kids beg for. Its a really quick and simple but delicious meal.

Braised Black Cod with Daikon Radish by Sunny Shin

It’s a fast, flavorful Korean fish dish

Simple Asam Curry Fish by kristy

Bloomsday Bangers and Colcannon with Brown Sugar Guinness Gravy by WhatLolitaEats

Bloomsday: a celebration of all things James Joyce – and, more specifically, everything Leopold Bloom. June 16 is the day James Joyce first enjoyed a date with Nora Barnacle, who would become the love of his life, and in tribute, June 16, 1904 is the…

Chicken Braised with Onions and Shallots by kitchen flavours

This chicken is braised in the onions and shallots sauce. The balance of saltiness, sweetness and the flavours from the onions and shallots are delicious. This recipe calls for 1-1/2 tablespoon of sugar, but I only use less than 1 tablespoon. I would advise to add in a little sugar and try whether the sweetness is enough. Too much of…

Braised Bone-In Veal Breast with Tomatoes & Potatoes by La Tavola Marche (farm, inn & cooking school)

Literally a one pot dinner - thinly sliced roasted veal breast with layers of tomatoes & potatoes makes for a rich delicious meal that is easy to make. A classic example of cucina povera, peasant cooking using a tough piece of meat & simple ingredients to create rich dish fit for a king. (You can use slices of veal breast or other…

Lone Star Pork & Cabbage by Tracy Morris

We didn't eat a lot of pork in my house growing up. I grew up thinking that beyond ham and bacon, pork was something that Yankees eat. And yes, we did use that term. Still do in certain parts. I was a little crazy about folks from the northeast as a young woman. I get along peculiarly well with people who hail from The City (as those…

Beef pastissada with gnocchi by Easy Cook - Laka kuharica

Croatian beef pastissada is a tender, mouthwatering specialty.

Steak and Onion Pie by David St. John

One of Aunt Gladys' recipes!