8 recipes for braised beef, chicken and vegetables - The Washington Post

While I’m happy to eat braised foods any time of year, there’s something especially appealing about them in winter — the way they help warm your house, the aromas, the melt-in-your-mouth textures and the flavorful cooking liquid that is the perfect accompaniment to bread.

If braising makes you immediately think of meat cooked low and slow in the oven, you’re right on. But this cooking method undertaken in a sealed environment with some liquid can happen on the stovetop, too, and with a variety of foods, including seafood and vegetables. Here’s a collection of recent recipes from our archives that shows the breadth and depth of braising.

Vegan Braised Collard Greens With Miso and Smoked Paprika. In his Thanksgiving menu, Aaron Hutcherson offered this umami-loaded side that also should be enjoyed outside of the holiday season. You can adjust the braising time depending on whether you prefer your greens completely tender or with a little bite.

Wine-Braised Chicken With Mushrooms. If your wine preferences skew white, then head right over to my take on a recipe that’s been a family favorite for generations. Come for the perfectly cooked chicken thighs and mushrooms, stay for the outstanding braising liquid you’ll want every last drop of.

Braised Red Cabbage Wedges. Firm vegetables are no match for braising, either. This side is a trifecta of colorful, flavorful and economical.

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