Braising

I make this traditional Birria Tacos recipe by slow-braising lamb and beef with chilies and spices until tender. The rich, flavorful meat is then tucked into crispy tortillas, creating the ultimate Mexican dish. Once you try them, I’m sure these quesa tacos will become your new favorite.

This comforting French onion pot roast is packed with incredible flavor. The onions are caramelized until rich and golden brown, and the beef is cooked in the braising liquid for low and slow until fall-apart tender.

It is easy to learn how to cook short ribs in a slow cooker. The slow-cooker short ribs become so tender that you can cut the meat with a fork! The beef short ribs cook in a rich braising liquid that doubles as a gravy when it comes time to serve.

These Korean-inspired braised short ribs are fork-tender in a sweet, flavorful sauce. The braising liquid is full of Korean flavors and a hint of spice. After 3 hours my short ribs fall off the bone giving you the perfect dish to celebrate any occasion.

Braised beef is one of my favorite things to make for dinner in the fall and winter. It's cozy, comforting, and practically guarantees an impressive result – all with very minimal effort required. This particular recipe is a slightly more budget-friendly version of my popular Damn Good Red Wine Braised Short Ribs, replacing pricier beef short ribs with a hearty chuck roast instead. After an hours-long simmer with aromatic veggies, fresh herbs, and red wine, the humble beef chuck transforms into a succulent, fall-apart tender roast that practically melts in your mouth – it's kind of like the best pot roast you'll ever have! I've included lots of braising tips and tricks in the blog post, above, and some alternate cooking methods are detailed in the Recipe Notes, below. ♡ Happy cooking!

A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender — savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)

Prepare to tantalize your taste buds with my all-time Fave Birria Tacos recipe! Picture tender, shredded beef, oozing with cheese, and crisped to perfection—these are hands down the best homemade tacos you'll ever sink your teeth into. We're talking braising a rich birria de rez, crafting a flavorsome consomé, and frying up tacos with luscious Oaxacan cheese. Get ready for taco perfection! Make-ahead, Gluten-free, Dairy-free + Vegan option.

A pot roast should be a meal of convenience as much as flavor. A Dutch oven is the perfect vessel for searing and braising because you can go from the stovetop to the oven without dirtying another dish. This one pot meal is loaded with savory layers of flavor thanks to a beef broth-based braising liquid. Red wine and tomato paste lend just the right amount of acidity and sweetness. The sauce is so good, you can quickly thicken it and use it as a gravy with a mixture of equal parts cornstarch and water (a slurry).

Braising is the best way to cook short ribs, and this simple recipe teaches you how to get flavorful, fall-off-the-bone meat with ease.

Bourbon adds a wonderful complexity to budget-friendly boneless beef chuck in this warmly comforting dish. Caramelized tomato paste, maple syrup, thyme and bay leaves provide balance while still highlighting the savory notes. Soy sauce does double duty, adding both salt and flavor. By marinating the meat in acidic lemon juice and cooking it low and slow, this inexpensive cut becomes very tender, proving you don’t need a fancy cut of beef to make an elegant, full-flavored main dish. Leftover braising liquid would make a wonderful base for a French onion soup.

The addition of potatoes and carrots makes this corned beef and cabbage recipe not only great on St. Patrick’s Day but a satisfying meal any day. Cure beef brisket in a salty, spiced brine and it becomes savory, tangy and aromatic corned beef. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Braise the meat until tender, and add the vegetables toward the end of the braising time so they’ll absorb the beef juices and soften until perfectly crisp-tender. Finish the beef with a simple honey-mustard glaze and a quick broil to caramelize, then serve it with more Dijon mustard and beer. (Here are slow cooker and pressure cooker versions of the recipe.)

Recipe video above. Extremely hands off, foolproof way to cook beef ribs - slow cooked in the oven in a homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy inside, and the outside is bronzed and sticky. BONUS: this all happens in one pan, it's 100% perfect for make ahead and freezing, and makes its own barbecue sauce (and it might be the best you ever have in your life because it's made with the rib juices!).

This rich, comforting stew was brought to The Times by Regina Schrambling in 2001, in the dark days immediately following the attacks on the World Trade Center. The accompanying article was an ode to the therapeutic benefits of cooking and baking: "Whoever said cooking should be entered into with abandon or not at all had it wrong. Going into it when you have no hope is sometimes just what you need to get to a better place. Long before there were antidepressants, there was stew." This one, while complex in flavor, is not difficult to prepare, but it cannot be rushed. Make it when you have the time to indulge in the meditative qualities of chopping, sautéing, reducing, braising, waiting and tasting. You will be rewarded with an exceptionally flavorful dish that is just as satisfying to eat as it was to cook.

Korean Braised Beef Short Ribs are slightly spicy, slightly sweet and totally amazing! Slow-braising makes them fall-off-the-bone tender!

This Birria Tacos recipe is juicy, cheesy, delicious—a true showstopper. It begins with braising a birria de rez and then making a consomé and frying up tacos with Oaxacan cheese.

This hearty recipe is adapted from "Memories of Philippine Kitchens: Stories and Recipes From Far and Near," by Amy Besa and Romy Dorotan. These short ribs are quite simple to prepare, and after about 2 hours of braising, you end up with intensely flavorful, tender meat that falls from the bone.

Ask 30 people how to make this simple Taiwanese recipe, and you’ll receive 30 different responses. Some fry the chicken before braising it, use more oil, less wine, different blends of soy sauce. Debates rage over how thick the sauce should be, over which parts of the chicken to use. (Few follow the folk recipe that calls for making the sauce with a cup each of sesame oil, soy sauce and rice wine. “If you actually cook it that way,” says Eddie Huang, the Taiwanese-American chef who inspired the television program “Fresh Off the Boat,” “you’ll be in trouble.”) Our reporting and testing led us to the recipe below. Use it as a starting point, and then make it your own.