Beef and carrots slow-braised in a cocotte.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Braising along with all the recipes employing Braising presented on this site, with 151 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Braising recipes added to this site.
These recipes, all contain Braising as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Braising held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Braising Culinary Term entry on this site.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Braising recipes added to this site.
These recipes, all contain Braising as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Braising held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Braising Culinary Term entry on this site.
The alphabetical list of all Braising recipes on this site follows, (limited to 100 recipes per page). There are 151 recipes in total:
Page 2 of 2
| Noix or Cushion of Veal Origin: British | Pullum Parthicum (Parthian Chicken) Origin: Roman | Spicy Braised Cabbage Origin: Tanzania |
| Patka sa kiselim kupusom (Duck with Sauerkraut) Origin: Croatia | Pullum Tractogalatus (Chicken Prepared in Pastry and Milk) Origin: Roman | Stewed Rump of Beef Origin: British |
| Pheasant à la Gitana (Pheasant, Gypsy Fashion) Origin: British | Queue de Boeuf Braisée (Braised Oxtail) Origin: Equatorial Guinea | Stuffed Shoulder of Lamb Origin: British |
| Pigeons aux Mandarines (Pigeons with Tangerines) Origin: France | Red Mullets à la Chesterfield Origin: British | Thistle Root Gobo (Japanese-style Braised Thistle Root) Origin: Britain |
| Pintade à la Sauce Citron (Guineafowl with Lemon) Origin: France | Red Mullets in Papers Origin: British | Tilapia Braisée (Barbecued Tilapia) Origin: Cameroon |
| Pisces Zomoteganon (Fish Stewed in its Own Juices) Origin: Roman | Red Mullets with Fine Herbs Origin: British | Troskinti Raudoni Kopustai (Braised Red Cabbage with Sour Cream) Origin: Russia |
| Poison Braisé (Barbecued Fish) Origin: Senegal | Rholiau Lleden gyda Saws Madarch Hufennog (Flatfish Rolls with Creamy Mushroom Sauce) Origin: Welsh | Turbot à la Normande Origin: British |
| Porcellum Eo Irue (Suckling Pig with Thick Sauce) Origin: Roman | Ribs of Beef à la Mode Origin: British | Turbot à la Parisienne Origin: British |
| Porcellum Oenococtum (Suckling Pig with Wine Sauce) Origin: Roman | Rostbraten Mit Pilzfulle (Roast Beef with Mushroom Stuffing) Origin: Germany | Veau Roulé aux Herbes Sauvage (Rolled Breast of Veal with Wild Greens Stuffing) Origin: Switzerland |
| Porcellum Oxyzomum (Suckling Pig in Sour Sauce) Origin: Roman | Rosto Vodhinoo (Beef Pot Roast) Origin: Cyprus | Venison Braised with Rum Origin: British |
| Potted Beef Origin: Britain | Rou Zao Fan (Taiwanese Braised Minced Pork) Origin: Taiwan | Viennese Braised Red Cabbage Origin: Austria |
| Poulet au Citron (Chicken with Lemon) Origin: France | Roulade Sévigné (Sévigné Roulade) Origin: France | Vodhino Casarolas (Roast Beef Casserole) Origin: Cyprus |
| Poulet braisé à l'Ivorienne (Ivorian-style Roast Chicken) Origin: Cote dIvoire | Sauerbraten II (Soured Beef) Origin: Germany | Vodhino Rosto me Saltsa Tomata (Beef and Tomato Pot Roast) Origin: Cyprus |
| Pulled Firecracker Brisket Origin: Britain | See Yau Gai (Chicken Poached in Master Sauce) Origin: China | Xiao Long Xia (Garlic-braised Crayfish) Origin: China |
| Pullum Anethatum (Aniseed Chicken) Origin: Roman | Shoulder of Lamb à la Montmorency Origin: British | Ysgwydd Oen Mewn Dull Gwledig (Rustic Lamb Shoulder Roast) Origin: Welsh |
| Pullum Laseratum (Chicken with Laser) Origin: Roman | Shoulder of Veal Origin: British | Zander Balaton (Poached Fillet of Zander) Origin: Hungary |
| Pullum Leucozomus (Chicken with White Sauce) Origin: Roman | Soles with Mushrooms Origin: British | Zaphulis Tolma (Stuffed Summer Vegetables) Origin: Azerbaijan |
Page 2 of 2