Braise

Richly flavored oxtail cooks down to a fabulously silky texture, but other braising cuts, like bone-in short ribs, would work here too.

Serve brisket with sauces, slaw, pickles, and rolls so guests can assemble into sandwiches. Get the recipe for the Herb And Spinach Salsa Verde here and Smoky Salsa Roja here.

Keep the heat on low after you stir in the mustard—the sauce could break unattractively if it boils.

The effort-to-impressiveness ratio doesn’t get much better than this, people. Go ahead and double (Triple! Quadruple!) this recipe and you’ve got hostess gifts, emergency entertaining fodder, and quick, decadent snacks for days.

Braising octopus might sound advanced, but it’s as easy as simmering a pot of beans.

There’s marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

The closer together you make the crosshatch cuts through the skin, the easier this will be to eat.

Lamb shoulder has great fat content and rich (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean-inspired braise.

Park 121 makes its own zucchini pickles for these messy (in a good way) sandwiches.

The synthesis of fresh and long-cooked textures; rich, sweet, and herbal flavors; and juicy and crunchy garnishes. Serve with extra herbs, chiles, and lime so everyone can customize his own bowl.

Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.

Use prepared massaman curry paste to speed up the preparation of this massaman chicken recipe.

Savoy cabbage is a bright green, hearty member of the brassica family. Lightly braised with chickpeas and mustard, it becomes a vegetable worthy of a main course.

Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.

This chicken and dumpling recipe with mushrooms will become your go-to for a warming winter supper.

Most braises start by browning the meat. Not this one. The cooked meat is sliced, floured, and seared at the end, which lends a pro touch to this dish.

In this soul-satisfying dish, delicate rice noodles are combined with gingery spiced beef.

This is an infinitely customizable dish: Try different fresh herbs, add thinly sliced vegetables, or throw in some spices.

The flat cut of this Belgian-Ale Braised Brisket is leaner than the point cut (or deckle) but still has enough fat to keep it juicy.. It will hold its shape better as it cooks, and slices neatly.

A whole turkey makes for a great presentation, but it takes a lot of brining, basting, etc., to ensure the breast doesn’t dry out before the legs are done. There is another way—two ways, in fact: Cook the legs and the breast separately, using a different method for each. It’s possibly the greatest holiday-food “Aha!” moment ever.

These Red-Wine Braised Short Ribs with Carrots are the perfect crowd-pleasing dinner party entrée. This is part of BA's Best, a collection of our essential recipes. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This lamb shank recipe calls for cooking them uncovered in their broth. It simultaneously browns and braises them, adding richness and color. Braise them a day ahead; the flavor will deepen overnight in the fridge.

This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.