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 235 recipes in total:


Image link to Gerogian/Regency recipes section of the site

Victorian Recipes

Victorian Recipes, 19th Century Recipes, Mrs Beeton Recipes, Francatelli 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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Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.

Features Of The Keurig B70 Coffee Maker

By Jenny Tompsona | Published 2011-12-04 21:31:53 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

The keurig b70 coffee maker is the top of the line model. Learn more about its features.

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.

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.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information: 56

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

Why People Love To Buy Coffee Online

By Ray Forrest | Published 2011-12-18 05:47:56 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

Coffee is one of the most loved beverages worldwide! There are many people who will attest to the fact that coffee is a very important part of their everyday lives.

Eggnog Frosting: Best Cupcake Frosting for Christmas Cupcakes

By Rick Quatraro | Published 2011-12-21 20:17:30 | 2011 Recipes and Cookery Articles |

Recipe Information: 5

Baking cupcakes and cakes for Christmas is a big part of the holiday tradition. Knowing which cake or cupcake recipe goes best with which frosting can enhance the flavor of your treats. Get a mint cream cheese cupcake frosting recipe, cupcake frosting techniques tips as well as tips on how to store frosting and how long to keep frosting.

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 Advantages Of Drinking Organic Coffee

By Ray Forrest | Published 2011-11-29 12:55:16 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

There has been a great deal of organic foods being presented on the market recently, and organic coffee happens to be one of the most appealing. The food industry has been actively answering the high demand for this type of product lately. Even though this kind of coffee comes with a bit of a higher price, it is well worth the extra cost.


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