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

by Jenny Goycochea-Marker (Author)

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 & 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!

Author Biography

Jenny Goycochea is a professionally trained chef and the creator of So Much Food, where she shares adventurous and inspired recipes for the home cook. She lives in San Antonio, Texas, with her family.