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

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 like:

- Beef Ragu with Pappardelle
- Coq au Vin
- Prosecco Shrimp Scampi
- Cold Brew Braised Barbacoa
- Chorizo & Whi...