52 Recipes to Get Your Braise On
There are few things that make us happier than a good braise. After a few hands-off hours on the stove or in the oven, your final dish will be full of incredible (mostly) meat flavor. Seriously, what could be better?
18/52Braised Turkey Legs
A whole turkey makes for a great presentation, but it takes a lot of brining, basting, etc., to ensure the breast doesn’t dry out before the legs are done. There is another way—two ways, in fact: Cook the legs and the breast separately, using a different method for each. It’s possibly the greatest holiday-food “Aha!” moment ever.
25/52Braised Brisket
Julian Broad35/52Braised Brisket with Bourbon-Peach Glaze
No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method—which calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach jam; and a side of easy homemade pickles if you'd like—and you're on the path to savory-and-sweet nirvana.
Dan Monick46/52Shawarma-Spiced Braised Leg of Lamb
This Levantine-inspired leg of lamb recipe from the duo behind L.A.’s buzzy restaurant Animal makes for an impressive, and festive, centerpiece. The Flintstonian-sized bone lends flavor as the meat braises, but if you prefer, a boneless tied leg of lamb is a little more manageable and cooks more quickly.
