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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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    This is one of my family's favorites, and one of the most requested!

    Recipe #330707

    This is taking a winter comfort foods using the oven outdoors. This method of cooking brings braising to a whole nother level. Potatoes can be added.

    Recipe #379293

    I got this recipe From an ad for McCormick spices in a Martha Stewart Living magazine. The colors and the flavors are wonderful!

    Recipe #367128

    Excellent ribs slow cooked for optimal taste! Serve over rice.

    Recipe #358631

    These ribs are cooked in the oven on a very low temperature and can also be made in a crockpot, if you are using more than 4 pounds ribs then double the sauce ingredients. These ribs goes great with recipe#186700 or recipe#69020...or mashed potatoes. The cayenne pepper or Tabasco is only optional, add in for extra heat.

    Recipe #203771

    This is great sliced and sandwiched with pickles and onions

    Recipe #289647

    1 Reviews |  By Bill

    My wife's favorite dish of all time. If you like the appetizer at Roy's, you'll love this recipe.

    Recipe #282856

    My DH is an excellent home chef and prefers cooking meat. He has tried many recipes for short ribs and did not love the results until now. This recipe came from Anne Burell, she's a Food Network star with a show on Saturday mornings. Her show is our favorite! And, wow, these short ribs...OMG! We served them with pasta and roasted brussel sprouts but next time I will do mashed potatoes.

    Recipe #336253

    Tender Turkey full of flavor. This is all made on the grill. This is bringing a fall/winter dish into the summer outdoors! Thanksgiving in July!

    Recipe #379983

    This is not your mother's pot roast! The meat is gently cooked with wine and tomatoes and scented with herbs and orange peel. Pot roast fit for company! From an April 1986 issue of Bon Appetit in the "Cooking with Friends" section, featuring an Elegant and Easy menu. This goes well with Golden Carrot Risotto and Broccoli and Red Bell Pepper Saute.

    Recipe #372516

    Beef short ribs braised in a big red until tender and juicy. I use chicken stock in this recipe because beef stock provided an overly heavy flavor that I didn't get when I made this with chicken stock.

    Recipe #155485

    Just a great way to use inexpensive chuck roast and have great flavor. Easy to make and easy to enjoy.

    Recipe #286503

    This is a very tender chuck roast with an amazing onion gravy. I serve it with egg noodles, warm bread and a green salad. I have never been a big fan of "roast beef" but this is to die for!

    Recipe #186515

    5 Reviews |  By duonyte

    I was on my home from the grocery, all set to make a different recipe, when I stopped at the library and saw this one in the May 2009 issue of Bon Appetit. I had to sub potatoes for the parsnips and used chicken broth instead of beef, but ended up very pleased with this recipe. I did not thicken the gravy, but include the instructions for doing so. This goes very well with mashed potatoes.

    Recipe #369514

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