Whether it’s Ginger-Soy Pork Shanks or Coq au Vin, braising is a simple and surefire way to infuse your food with tons of flavor. And with the help of Jenny Goycochea from So Much Food, getting a beautifully braised dish on the dinner table is easier than ever. All you need is a Dutch oven or oven-safe skillet, a few quality ingredients and a little patience, and before you know it, you’ll have a delicious restaurant-quality meal that’s sure to please a crowd. Jenny’s recipes celebrate the flavors of cuisines from around the world that all embrace low and slow cooking. From Oaxacan Mole Short Ribs and French Onion Chicken Quarters to Braised Pork Belly Banh Mi Sandwiches and Moroccan-Style Lamb Tagine, each recipe is sure to be your new favorite. With just a few prep steps, it’s simple to pop dishes like Lamb and Potato Curry or Bourbon-Cider Pork Chops into the oven for a hands-off cooking process that builds robust flavor. And while this collection contains plenty of hearty braised favorites, like Beef Shank Osso Bucco, Red Wine Braised Beef and Mom’s Classic Pot Roast, there are also plenty of seafood and veggie options that are just as flavorful, like Lemony Halibut Piccata, Eggplant Caponata and Braised Cherry Tomato Bucatini.With Jenny’s helpful tips and tricks and a recipe for every occasion, this is sure to be your go-to guide for effortlessly delicious braised meals.

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

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