Braised: 60 Recipes for Fall-Off-Your-Fork Tender Beef, Pork, Poultry & More By: Jenny Goycochea-Marker

Author: Jenny Goycochea-Marker

Minimum Effort, Maximum Flavor

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

Beef Ragu with PappardelleCoq au VinProsecco Shrimp ScampiCold Brew Braised BarbacoaChorizo & White Wine Braised ClamsPork Pozole VerdeLazy Duck Leg CassouletBeer-Braised Lamb TacosPork Belly Banh Mi SandwichesMushroom & Lentil BourguignonPerfect 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!