Recipes for the Braising Pan: My Best Recipes for the Braiser

Looking for recipes for a Le Creuset, All-Clad, Lodge, or Staub braiser? I’ve published many recipes for braising pans on this website. To help you find them easily, I’ve compiled these links to some of my all-time favorites. Enjoy!


Braised Flat-Iron Steaks Smothered with Mushrooms and Onions


Smothered Flat-Iron Steaks

If you see the word “smothered steaks,” and think “ewwww…midcentury cafeteria food at its worst,” then try this recipe. It’s adapted from Molly Stevens’s book, All About Braising.” By using some amazing flavorings (sherry, smoked paprika, thyme) and absolutely no canned soup, this recipe gives Smothered Steak back its good name!

Wine-Braised Short Ribs.


Wine-Braised Short Ribs with Orange Persillade

Here’s how to make short ribs in a braiser. This recipe comes out of a great book I worked on for the Better Homes and Gardens family of publications. It’s a lesson in what wine — and a great braising pan — can do for short ribs.

Braised Beef Carbonnade by ted_major via Flickr


The Ultimate Belgian Braise: Beef Carbonnade

Beef carbonnade is a luscious beef stew made with bacon and beer. And it’s a perfect braiser recipe. What more do you need to know? Here’s a Beef Carbonnade braiser recipe…plus a story on how I discovered beef carbonnade and the long-gone bird market in Brussels, a long time ago.


Boeuf Bourguignon made with short ribs


Beef Bourguignon Recipe for the Braiser (Beef Bourguignon My Way)

How can you talk about French braising recipes and not have a braiser recipe for Beef Bourguignon? Here it is, my friends. This is the most true-to-France beef bourguignon recipe around (short ribs are the key).

Braised Pot Roast Recipes:

Braised Beef Roast with French Onion Gravy

Braised Bottom Roast with French Onion Gravy

I should retake this photo of my braiser recipe for bottom roast . It’s really more luscious than this looks, especially thanks to the French Onion Gravy. Give it a try–you won’t be disappointed. (P.S.: You can also use chuck roast, if you wish.)

Braised Seven-Bone Pot Roast

Seven-Bone Pot Roast with Coriander and Cardamom

Whatever happened to the 7-bone pot roast?! Go to a supermarket with a true meat counter (that is, with someone who can truly talk beef with you!) and ask for a 7-bone roast. They might not be called that in your market, but this luscious cut is easier to find than you might thin. Here’s how to make a 7-bone pot roast in your braiser. And it’s just so good with coriander and cardamom!


My French Pot Roast for the Braiser (aka Pot au Feu for the Braiser).

My French Pot Roast

Again, this picture of my recipe for French Pot Roast/French Pot-au-Feu in the braiser doesn’t do this luscious pot roast justice. But again, take my word for it–I make this braiser pot roast recipe all the time, and it’s the best (herbes de Provence are my little secret weapon here).


French Meatballs in Dijon Cream Sauce


French Meatballs Dijonnaise

This is the recipe of a French chef–one who has been nominated for a James Beard award, no less. One day, he let me into his kitchen and together we cooked this simple-yet-amazing braiser recipe for  pork meatballs in a Dijon cream sauce. Everyone loves this dish. Everyone.

Blanquette of Pork, French Pork Stew

Blanquette de Porc

Based on the classic Blanquette de Veau, this dish calls on pork (instead of veal). Pork is cheaper and easier to find…and it yields absolutely luscious results. Give this braiser recipe for blanquette of pork a try! (P.S.: It’s good for entertaining, too. Here’s a menu for Blanquette of Pork.


French Braised Pork Recipe

Pot-Roasted Pork with Orange, Dried Cherries, and Herbes de Provence

Non! I am not proud of this photo, but I am proud of this recipe! It’s a fabulous French way to cook pork shoulder in a braiser.


Braised Chicken Recipe: Pot Roasted Chicken with Mustard and Chervil

Braised Chicken with Mushrooms and Chervil Sauce

An utterly satisfying chicken recipe for the braiser, with a creamy and luscious mushroom sauce. Oh, and no worries if you can’t find chervil…I give viable substitutions. In fact, when I was writing The Bonne Femme Cookbook, one of my promises to my readers was that I would never include an ingredient that I couldn’t easily find where I live in Amerique profonde. I give excellent substitutes for any hard-to-find ingredient. P.S.: Same goes for my Braiser Cookbook.

Braised Chicken with 40 Cloves Garlic


Chicken with 20 Cloves of Garlic

Voilà! My braiser recipe for Chicken with 40 Cloves of Garlic. Except that I use 20 cloves of garlic. Non, I’m not stinting. The original James Beard recipe calls for two chickens. I call for one. Hence, half the garlic, but equal the amount of flavor. This is a crazy-good recipe: No, you won’t be “garlicked out”: You won’t believe how rich and mellow the garlic tastes after it’s been braised. This, friends, is one of my all-time favorite recipes, ever.

Coq au Vin Recipe for the Braiser


Coq au Vin Recipe for the Braiser

Non. Coq au Vin needs no introduction….this braiser recipe for Coq au Vin is tout classique!



Ratatouille Recipe for the Braiser


Ratatouille Recipe for the Braiser

Why wouldn’t you use your braiser for ratatouille? With its wide base and sloped, not-too-high sides, it’s perfect. Give this braiser recipe for ratatouille a try — while you can still find the ingredients at your local farmers market.

This recipe has a couple affiliate links from Amazon: Anything you purchase using one of these links will net me a small commission without adding to your costs whatsoever. Thanks for your consideration, and above all, thanks for reading Chez Bonne femme.


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My Report on Plated

Plated just sent me a link that allows all my friends to get a free box, valued up to $72. If you’re interested in giving it a try, this is a good way to do so. (You can cancel at any time).* Here’s where to sign up for the free box.

Here’s my report on Plated:

Although meal kit delivery services took off a few years ago, they never really snagged my interest. But after a friend sent me an offer for a free box from Plated, I realized that these kits—which deliver ingredients and recipes for meals to cook at home—aren’t just for novice cooks or harried families.

Turkey-Spinach Burgers with Quinoa and Pesto Ricotta, via Plated.

Here’s why I’m happy to occasionally spend $55 a week for two dinners for two:

• I’m officially out of my rut: Sure, I’ve authored three cookbooks and have worked as an editor or feature writer on dozens more. And yet sometimes I grow weary of my own style of cooking (French, Italian and classic American). Plated has nudged me to cook Cuban empanadas, Vietnamese caramel chicken, Vietnamese Chicken Thighs, Chimichurri Steak Kabobs, and other dishes that aren’t generally in my wheelhouse.

Vietnamese Chicken Thighs with Jasmine Rice, Sautéed Green Beans, and Pickled Onion, via Plated. Quite possibly my favorite Plated recipe so far. If you do order this, see a few tweaks I made to the recipe, at the bottom of this post.

• I trust these recipes: As someone who writes and edits recipes as part of her métier, I’ve been impressed by how accurate, practical and straightforward the recipes are. Out of 17 recipes, I’ve only found one questionable timing, and that was easily fixed by just a little more time in the oven. Also, I tend to cook my green beans longer than they specify in their recipes, but that’s a personal preference

• I admire the ingredients: With the minor exception of an unripe tomato, all ingredients—from produce to meats and seasonings—have arrived fresh and in great condition.

Ginger-Soy Chicken with Cabbage, Edamame, and Peanuts. And Mizuna, via plated. I can’t find Mizuna anywhere near where I live….so was pretty darned happy to get it delivered.

• There’s no waste: Have you ever bought some obscure condiment or a fresh herb, used a bit of it for a recipe, and had the remainder go forgotten and unused for the rest of its life span? Plated gives you just the amount you need of everything you need, except salt, pepper and cooking oil.

• I avoid dining out by default: When I’m in the mood to dine out, there’s no other place I’d rather be than in a local restaurant. But if I just wander into a place because I haven’t thought ahead, I usually leave annoyed at myself. These kits stay fresh for two days (for seafood) to four days (for most other recipes). That makes it easier to avoid spending $12 for a glass of wine in a restaurant those times when I would have been just as happy with a glass from a $12 bottle at home.

So. I’ve become a fan of Plated. And I’d love to hear if you’re trying any other meal services out there, and if so, which ones? Please share!

P.S.: Plated just sent me a link that allows all my friends to get a free box, valued up to $72. If you’re interested in giving it a try, this is a good way to do so. (You can cancel at any time).

* Full total discloser: Yes, I will get a $10 credit if you end up buying a box after the freebie, but honestly, if you just give it a try and cancel after the first box, you’ll get no hard feelings from me! It’s worth a try, since it’s free. The offer expires October 6th. Here’s where to sign up for the free box.

Want recommendations? Here are the recipes I’ve enjoyed the most so far, with asterisks for my tip-top favorites:

• Seared Steak with Horseradish-Mustard Sauce and Green Beans
• Chimichurri Steak Kebabs with Bell Pepper and Spinach
• Vietnamese Caramel Chicken with Roasted Chinese Broccoli and Basmati Rice
• Vietnamese Chicken Thighs with Jasmine Rice, Sautéed Green Beans, and Picked Onion* (also, see some tweaks I made on this, below).
• Duck Ragu Rigatoni with Peas and Mint
• Vietnamese Beef Meatballs with Chile-Lime Dressing*
• Turkey-Spinach Burgers with Quinoa and Pesto Ricotta*

And seriously, if you’ve tried other meal kit delivery services, please let me know about them–I’d love giving some others a try, but I’m not sure where to start.

About the Vietnamese Chicken Thighs from Plated: I made these for a fourth time last night, and absolutely love this recipe. I have, however, made a few tweaks to the recipe that improve it.
• The instructions say to peel the hunk of ginger and add it, whole, to the marinade/sauce mixture. I mince it fine so that you get more of the ginger flavor through and through.
• The pickled onions are great, but incredibly a bit more sharp than I liked. To the mixture of onions and rice vinegar, I add about one tablespoon of sugar and a little salt and pepper. Much more balanced!
That’s it! And it’s one of the best recipes I’ve discovered in ages!

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Who Knew Irish Gin Was a Thing?

I didn’t. But a couple days after I landed in Ireland this year, I chatted with an affable bartender (is there any other kind in Ireland?) who told me that boutique gins were a thing in her country. I tried a few, and handily found my favorite: Dingle Gin. Of course, spending three days in Dingle, just up the road from where the gin is produced, made it especially close to my heart.

The Irish gins I tasted were more …. botanical, I think is the word. Nothing wrong with a good London Dry Gin, but Dingle et al. had a wonderfully herbal-citrus-slightly-sweet-bitter flavor.

Now that I’m back, I have had no luck finding Dingle Gin here in Amerique profonde, though I have rattled a few cages about getting it into our state. Meanwhile, I’m happy to report that the more widely available Gunpowder Gin is amazing as well.  (I also tried an artisanal California gin that was way over-the-top in botanicals. I don’t want stronger….I want wilder.)

I also adored using Fever Tree Elderflower Tonic in my Gin and Tonic. The elderflower angle simply underscored that herbaceous-floral angle in the Gin in a lightly sweet/lightly bitter way.

So….if you’re looking for a new drink, give Irish Gin a try. Dingle, if you can find it. Gunpowder, if not. And try it with the Fever Tree…it’s pretty amazing.

P.S.: Here’s a darling video of some Irish people tasting Gunpowder Gin. I could listen to these people all day! If you have a spare 5 minutes and you love Ireland, give it a watch.


This post contains affiliate links. Should you purchase anything through one of these links, I will receive a small commission; it will not add to your costs in any way. Thank you.

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