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Braised: 60 Recipes for
Fall-Off-Your-Fork Tender Beef, Pork, Poultry & More

Whether it’s Ginger-Soy Pork Shanks or Coq au Vin, braising is a simple and surefire way to infuse your food with tons of flavor. All you need is a Dutch oven or oven-safe skillet, a few quality ingredients and a little patience, and before you know it, you’ll have a delicious restaurant-quality meal that’s sure to please a crowd.

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cookbook

what’s inside

jenny standing at counter

Effortlessly delicious braised meals.

With just a few simple steps, it’s easy to pop dishes like Lamb and Potato Curry or Braised Beef Ragu into the oven for a hands-off cooking process that builds robust flavor.

And while this collection contains plenty of hearty braised favorites, like Beef Shank Osso Buco, Gochujang Braised Short Ribs, and Mom’s Classic Pot Roast, there are also plenty of seafood and veggie options that are just as flavorful, like Sizzled Ginger & Scallion Halibut with Ponzu, Mushroom & Lentil Bourguignon and Braised Cherry Tomato Bucatini.

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Beef, Pork, Poultry & More
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Sneak Peek

  • Gochujang Braised Chicken

    The chicken is more delicate, so the sweet-spicy-tangy gochujang sauce really gets a chance to shine here. It’s definitely in my top five recipes from this book, and the creamy scallion and cilantro sauce helps cool some of the heat from the sauce. Serve over sticky steamed short-grain rice and this dish will be incredible down to the last bite.

  • Lamb Shanks with Gremolata

    This recipe has become my new go-to Easter dinner recipe. I don’t actually celebrate Easter, but I love an excuse to host a nice dinner in the springtime. The lamb is fall-off-the-bone tender and the Mediterranean inspired sauce is bright and flavorful, thanks to the tomatoes, olives and lemon. This is an easy hands-off dish that is sure to impress at any dinner party or family gathering!

  • Mojo Braised Pork Shoulder

    The basic marinade for Cuban-style pork is lots of garlic, oil and fresh citrus juice and zest. I was inspired by Roy Choi’s recipe and took it a step further with lots of fresh cilantro and mint, and a bit of serrano for heat—the final result is so tender and flavorful. A bit of reserved marinade mixed with some orange and lime juice is the perfect sauce for brightening up the pork.

  • Classic Cubano Sandwich

    After I first saw the movie Chef, I was obsessed with trying to re-create the perfect Cubano sandwich. It’s a little-known fact that for a short period of time, I was the chef of a little boutique artisan sandwich shop, where this Cubano sandwich was my crowning achievement. You’ll need a bit of the Mojo-Style Braised Pork Shoulder along with some ham, Swiss, pickles, Dijon and this incredible serrano aioli for a bit of heat. A quick press in a hot pan, and you’re in business.

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Words of Praise

  • “Visually stunning and heartwarming to read; if the fall-apart meats and hearty vegetables don't sell you on this book, the gorgeous photographs will. Jenny's recipes are at once elevated and approachable, and have already earned a spot in our dinner rotation. Braised has become a fixture on our cookbook shelves, and we're so glad it's here.”

    - Holly Erickson & Natalie Mortimer, creators of The Modern Proper
  • “I want to cook from every page of this delicious book! Jenny's recipes are sumptuous and look like they came from a restaurant, but her recipe style is completely approachable, even for someone who's not entirely confident in the kitchen.”

    - Zoë François, creator of Zoë Bakes and the author of Zoë Bakes Cookies
  • "Jenny has such a talent for creating recipes that feel elevated but are still totally do-able at home. Braised is packed with dishes like this. You'll find new favorites for special occasions and weeknights alike!”

    - Jeanine Donofrio, creator of Love & Lemons and author of Love & Lemons Simple Feel Good Food