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!