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    You are in: Home / Cookbooks / Seared, Braised, and Glazed
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    74 recipes in

    Seared, Braised, and Glazed

    Dedicated to Rita~ who updated us on her favorite new method on the grill for making the most juicy, tender meat your family has ever had. I think these recipes will adapt to this technique quite well.
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    The ale lends a great flavor to the seasoned meat. Takes a while to cook, but doesn't require much work!

    Recipe #221608

    I saw this dish on Chef at Home with Michael Smith and tried it out when I had a pork leg roast on hand. The original recipe uses a lot of terms like "a few", "a couple", and lots of "or"s so I'm just putting down what I used. If you prefer, substitute some of the chicken broth with white wine. I served this over whole wheat spaetzle.

    Recipe #170024

    I had this boneless pork shoulder--it was on sale, and my husband bought a whole bunch. Not a whole lot of variety out there for braised pork shoulder recipes--I think there are about 4 recipes recycled on the whole internet, lol. I looked and didn't find any that I had all of the ingredients for, so I took some stuff out of the fridge and cupboards came up with this one. It's really easy, and delicious.

    Recipe #85691

    These flavorful ribs can be made ahead of serving, which both heightens the flavor and makes it much easier to remove excess fat from the dish. Short ribs are the meaty ends of the rib bones - choose cuts from the chuck, which are the most flavorful, or from the rib, which are a bit leaner. Adapted from Cooking Light. Prep time includes chilling.

    Recipe #119119

    "This is our Saturday-night plat du jour and, because its preparation involves the basics of French cooking, it’s also the first dish we teach young cooks: There’s the browning of the meat, the softening of the mirepoix, the reduction of wine, and the long braise in stock. It’s a forgiving dish that calls for patience rather than precision. It’s also the ideal meal to make ahead of time, as it benefits greatly from a night’s rest. Serve with Garlic Mashed Potatoes and Pan-Roasted Root Vegetables." From The Balthazar Cookbook by Keith McNally, Riad Nasr and Lee Hanson. As with all tough cuts of meat, short ribs are best when braised. A long and gentle simmer breaks down the abundant fat and connective tissue, rendering the ribs tender and velvety in texture. Veal stock adds its own inherent silky richness. Ask the butcher to cut the ribs across the rack, as opposed to along the bone, so there are 3 short bones in every piece.

    Recipe #158079

    Delicious and hearty! Goes good with mashed potatoes, carrots and of course my recipe for Classic English Suet Dumplings!

    Recipe #71011

    1 Reviews |  By Scoutie

    This is very yummy, simple, but good enough for company. Due to the low roasting temp, the meat melts in your mouth and my guests were almost licking their plates. LOL Tho not necessary, I like to make this dish 2-3 days ahead of time before serving, it really allows all of the flavors to marry well, so plan ahead. I usually serve with mashed potatoes. For those of you who think a chuck roast is too fatty, feel free to use a brisket, a rump roast or any other cut you desire. I personally like the bone-in chuck roast if you can find it. This is adapted from Gourmet magazine, Jan. 2007.

    Recipe #350830

    The Best Recipes in the World; Mark Bittman. Reportedly a specialty of southwestern France. He recommends using Montbazillac, a good Sauterne ,or Barzac. The sauce is described as “nicely but not cloyingly sweet”. Recommended to serve over buttered noodles.

    Recipe #266117

    132 Reviews |  By Bergy

    This recipe comes originally from the "Meat lovers Cookbook" - It is easy to put together and wait til you taste them.they are awesome - I served them with noodles and a green salad I sometimes add 3 cloves of garlic with the BBQ Sauce - Play with it to suit your taste.-

    Recipe #88486

    7 Reviews |  By Oolala

    Clipped from a cooking magazine. I also saw it on The cook's note associated with the recipe stated: Brisket improves in flavor if braised 2 days ahead, cooled in sauce, uncovered then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating. Slice cold meat across the grain and reheat in oven with the sauce in a shallow baking pan, covered, for 45 minutes.*Cover the meat in the liquid as much as you can while cooking to avoid the meat from drying out. I tried to add more beer and balsamic later but it didn't taste the same. I think beef broth or water would have been a better choice to get more liquid for gravy.

    Recipe #158398

    Tasty, tangy recipe for rabbit or chicken. Hey, it all tastes like chicken, right?

    Recipe #44403

    1 Reviews |  By Chopsy

    This is a tasty recipe I got out of a cookbook from Iowa favorite recipes. Use plain sauerkraut. It is a great recipe as it does not involve the oven in the hot summertime. I snarf this one.

    Recipe #127778

    6 Reviews |  By chia

    these are just wonderful tender ribs with great flavor. we like this with stir fried rice or lo mein.

    Recipe #59276

    3 Reviews |  By Steve_G

    Delicious, tender, fall off the bone ribs!

    Recipe #26854

    Soooo flavorful! The house smells wonderful while this is cooking!

    Recipe #140846

    6 Reviews |  By Annacia

    An old-fashioned pot roast recipe. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over potatoes. I make a 1/2 recipe for the 2 of us and the leftovers make a fab hot beef sandwich! If meat is not well marbeled, I suggest adding 3/4 cup of water or beef broth to the pan at the beginning.

    Recipe #182600

    Another one of those 'Let's throw this all together and see how it tastes' recipes. The sauce comes out as a maroon color, hence the title.

    Recipe #208894

    From Cook's Illustrated magazine, Feb 09. Use a bold red wine like a Cabernet Sauvignon or Cotes du Rhone. Serve with egg noodles, mashed potatoes or roasted potatoes.

    Recipe #344449

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