Celtnet Braising Recipes and Braised Foods, Home Page





Welcome to Celtnet's Braising Recipes Page — This page gives a listing of all the braising recipes added to this site. Braising is the method of cooking meat on a bed of vegetables in a relatively small amount of liquid so that the meat is both steamed and roasted at the same time. Effectively braising is a process of cooking with 'moist heat'. Typically, the item to be cooked is placed in a covered pot on a bed of vegetables and with a variable amount of liquid, which is used both to steam the meat and to impart flavour to the dish. Braising is generally done to meat and relies on heat, time, and moisture to successfully break down tough connective tissue and collagens in meat a a result, it is an ideal way to cook tougher cuts. I have collected a large number for this site from all regions of the globe and present them here for you. Enjoy...

You can also browse the following types of meat-based recipes:

Meat-based Recipes
Beef Recipes Chicken Recipes Fish Recipes
Fowl-based Recipes Game Recipes Goat Meat Recipes
Goose and Duck Recipes Ham Recipes Lamb Recipes
Mutton Recipes Offal Recipes Pork Recipes
Guide to Roasting Turkey Recipes Veal Recipes

You can also see recipes by the following cooking methods:

You can also browse recipes by the following cooking methods:

Baking Recipes Boiling Recipes Braising Recipes
Bread-making Recipes Brewing Recipes Crockpot Recipes
Freezing Recipes Frying Recipes Grilling and Barbecuing Recipes
Microwaving Recipes Pressure Cooker Recipes Roasting Recipes
Smoking Recipes Grilling and Barbecuing Recipes

Alphabetical list of braising recipes follow (limited to 100 recipes per page). There are 233 recipes in total:


Image link to Medieval recipes section of the site

Medieval Recipes

Elizabethan Recipes, Shakespeare Recipes, Elizabeth I Recipes, Digby Recipes

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Agerhøns
(Partridges Poached in Milk)
     Origin: Denmark
Braised Fillet of Beef à la Milton
     Origin: British
Colonial Goose II
     Origin: New Zealand
Aliter Haedinam sive Agninam Excaldatam
(Stew of Kid or Lamb)
     Origin: Roman
Braised Gammon
     Origin: British
Comfrey Leaves with Lamb Stuffing
     Origin: British
Aliter Haedinam sive Agninam Excaldatam
(Stew of Kid or Lamb, Another Way)
     Origin: Roman
Braised Golden Plover
     Origin: British
Courge Farcie Braisée
(Braised, Stuffed, Marrow)
     Origin: British
Aliter Haedinam sive Agninam Excaldatam
(Roast Kid or Lamb)
     Origin: Roman
Braised Grouse
     Origin: British
Cucumeres
(Braised Cucumbers)
     Origin: Roman
Allula Guisado
(Braised Squid)
     Origin: Portugal
Braised Haunch of Venison
     Origin: British
Cushion of Veal à la St Cloud
     Origin: British
Argest knemest arnion ste saltsa lemoni-anethoy
(Braised Lamb Shanks in Lemon-dill Sauce)
     Origin: Greece
Braised Loin of Lamb
     Origin: British
Cushion of Veal à la St George
     Origin: British
Baked Carp
     Origin: British
Braised Meatballs
     Origin: China
Duck with Onions
     Origin: British
Baked Rump of Beef
     Origin: British
Braised Ox Cheek
     Origin: British
Dungeness Crab Roasted in Garlic Sauce
     Origin: Amerian
Bar Pocheau Beurre Blanc
(Poached Sea Bass with White Butter Sauce)
     Origin: France
Braised Pigeons with Golden Spaghetti
     Origin: British
Embamma in Cervinam Assam
(Marinade for Roast Venison)
     Origin: Roman
Beef à la Mode
     Origin: British
Braised Pork and Red Cabbage
     Origin: British
Faisan au Chou
(Pheasant with Cabbage)
     Origin: France
Beef Braised in Master Sauce
     Origin: Fusion
Braised Pork Loin with Cream and Caraway
     Origin: Germany
Ffiledi Cegddu wedi eu Llenwi
(Stuffed Fillets of Hake)
     Origin: Welsh
Beef Brisket Braised in Beer with Winter Vegetables
     Origin: British
Braised Pork with Chestnuts, Mushrooms and Ginkgo Nuts
     Origin: China
Ffiledi Gorbenfras wedi eu Llenwi
(Stuffed Fillets of Haddock)
     Origin: Welsh
Beef Olives I
     Origin: British
Braised Red Cabbage with Cranberries and Orange
     Origin: British
Ffiledi Gwyniad wedi eu Llenwi
(Stuffed Fillets of Whiting)
     Origin: Welsh
Beef Olives II
     Origin: British
Braised Roll of Beef à la Bearnaise
     Origin: British
Ffiledi Môr-leisiad wedi eu Llenwi
(Stuffed Fillets of Pollack)
     Origin: Welsh
Boeuf en Daube
     Origin: France
Braised Savoy Cabbage
     Origin: British
Ffiledi Penfras wedi eu Llenwi
(Stuffed Fillets of Cod)
     Origin: Welsh
Boiled Thin Flank of Beef
     Origin: British
Braised Sow Thistle and Button Mushrooms
     Origin: British
Fillet of Beef à la Napolitaine
     Origin: British
Braisés Lapin Farci
(Braised, Stuffed, Rabbit)
     Origin: France
Braised Sweetbreads
     Origin: British
Fillet of Beef à la Richlieu
     Origin: British
Braisés Lièvre Farci
(Braised, Stuffed, Hare)
     Origin: France
Braised Topside of Beef
     Origin: British
Fillet of Beef Larded
     Origin: British
Braised Bean Curd
     Origin: Fusion
Braised Veal Cutlets
     Origin: British
Fish Steaks à la Gitana
(Fish Steaks, Gypsy Fashion)
     Origin: British
Braised Beef
     Origin: British
Braised Veal in Red Wine
     Origin: Germany
Francatelli Braised Leg of Mutton
     Origin: British
Braised Beef with Soured Cream and Mushrooms
     Origin: British
Braised Venison with Mustard and Porter
     Origin: British
Francatelli Braised Neck of Veal
     Origin: British
Braised Beef with Turnips
     Origin: China
Braized Saddle of Lamb
     Origin: British
Fricandeau of Beef
     Origin: British
Braised Bell Peppers
     Origin: British
Cailles aux Canneberges
(Quail with Cranberries)
     Origin: Canada
Fruit and Bacon Braised Red Cabbage
     Origin: British
Braised Bok Choy with St George's Mushroom
     Origin: Fusion
Cailles aux Raisins Secs
(Quail with Raisins)
     Origin: France
Gedünsteter Rotkohl
(Braised Red Cabbage II)
     Origin: Germany
Braised Brill
     Origin: British
Canard á l'Orange
(Duck with Orange Sauce)
     Origin: France
Gefullte Kalbsbrust
(Stuffed Veal Breast)
     Origin: Germany
Braised Celery
     Origin: Ireland
Canard Sauvage aux Lentilles
(Wild Duck with Lentils)
     Origin: France
Gegrillte Bratwurst
(Grilled Bratwurst)
     Origin: Germany
Braised Celery II
     Origin: British
Changjorim
(Korean Soy-braised Beef and Peppers)
     Origin: Korea
Gewurzte Schweinsrippchen
(Braised Spicy Spareribs)
     Origin: Germany
Braised Celery II
(Braised Celery III)
     Origin: American
Chicken à la Gitana
(Chicken, Gypsy Fashion)
     Origin: British
Glüehwein Roast
     Origin: Germany
Braised Chicken with Chillies
     Origin: Ghana
Chicken in a Pot
     Origin: British
Golden Plover with Cabbage
     Origin: British
Braised Chicken with Verjuice
     Origin: British
Cig Oen Mewn Mêl a Seidr
(Lamb in Honey and Cider)
     Origin: Welsh
Golden Plover with Grape Juice
     Origin: British
Braised Chicory
     Origin: British
Cig Oen Rhost
(Roast Lamb)
     Origin: Welsh
Greens with Hashwe Stuffing
     Origin: Arabia
Braised Duck with Orange and Lime Sauce
     Origin: Tanzania
Coda di Bue Brasato alla Olive
(Braised Oxtail with Black Olives)
     Origin: Italy
Grilled Scallops with Braised Chicory
     Origin: British
Braised Duckling with Turnips
     Origin: British
Collared Beef
     Origin: British
Braised Fennel
     Origin: British
Collared Venison
     Origin: British

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Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

Discover The Best Way To Buy Coffee

By Ray Forrest | Published 2011-12-19 03:46:42 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

In recent years it has gotten even more convenient to buy coffee. Fortunately, you can now get your coffee online right from the comfort of your own home! All it takes is a few clicks, and you can have delicious gourmet coffee delivered right to your doorstep. However, convenience is not the only benefit that you can experience when you buy coffee online.

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

The Top 5 Organic Coffee Producers

By Ray Forrest | Published 2011-12-13 08:06:46 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

There are a lot of different companies worldwide producing conventional and organic coffees. Let us take a closer look at a few of the top rated and highly acclaimed producers of organic coffee.

Great British Springtime Recipes

By gwydion | Published 2008-05-28 17:21:27 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.

Cooking with Beef - Making the Most of Beef Cuts

By gwydion | Published 2008-10-21 15:53:45 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.

The History Of Tea

By Jenny Tompsona | Published 2011-11-22 22:13:54 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Learn more about the history of tea. It has been around for a long time.

Halloween Recipes - The Foods and History of Halloween

By gwydion | Published 2008-10-07 14:00:20 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information: 5

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

The Top 10 Most Popular Brands Of Coffee

By Ray Forrest | Published 2011-12-03 04:35:41 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Coffee is a popular drink that is rich in caffeine, and its taste is instantly recognizable for its invigorating effect. Basically, coffee is made from the seeds of a tropical tree. There are so many different brands of coffee that have become well known all around the world. When it comes to coffee, you will never be short on options.


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