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

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 & White Wine Braised Clams
* Pork Pozole Verde
* Lazy Duck Leg Cassoulet
* Beer-Braised Lamb Tacos
* Pork Belly Banh Mi Sandwiches
* Mushroom & Lentil Bourguignon
Perfect 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!