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.


Print Friendly

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>




seven + = 13