Braise: A Journey Through International Cuisine by Daniel Boulud and Melissa Clark (co-author)

Search this book for Recipes »

  • Braised beef shoulder with red wine and bacon

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Main course; French
    • Ingredients: beef chuck; oranges; dry red wine; bacon; bouquet garni; carrots
    show

  • Tender beef with horseradish, parsnips, and celery root

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Main course
    • Ingredients: beef; juniper berries; tomato paste; vodka; dry red wine; parsnips; turnips; celery root; bay leaves; dill; horseradish; heavy cream
    show

  • Beef shoulder with Jerusalem artichokes and carrots

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Main course; Middle Eastern
    • Ingredients: beef shoulder; paprika; ground cumin; ground ginger; turmeric; ground cayenne pepper; pearl onions; carrots; Jerusalem artichokes; cilantro; preserved lemons
    show

  • Beef short ribs with daikon radish and shiitake

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Main course
    • Ingredients: beef short-ribs; red onions; fresh ginger; shiitake mushrooms; whole star anise; Szechuan pepper; ground cardamom; fermented black beans; soy sauce; daikon radishes; scallions; cilantro
    • Accompaniments: Cucumber-radish remoulade
    show

  • Cucumber-radish remoulade

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Side dish
    • Ingredients: mayonnaise; wasabi paste; cucumbers; radishes; chives
    show

  • Beef brisket with red miso and watermelon radish

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Main course
    • Ingredients: beef brisket; sesame seeds; miso; hoisin sauce; soy sauce; black beans; chile paste with garlic; fresh ginger; radishes; scallions
    show

  • Corned beef and cabbage

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Main course; Irish
    • Ingredients: green cabbage; corned beef; rutabagas; carrots; turnips; red onions; parsnips; bay leaves; thyme; black peppercorns; pink peppercorns; allspice berries; sour cream; horseradish; paprika
    • Accompaniments: Irish soda bread
    show

  • Irish soda bread

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Bread & rolls, savory; Irish
    • Ingredients: raisins; Irish whiskey; store-cupboard ingredients; nutmeg; buttermilk
    show

  • Ropa vieja

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Stews & one-pot meals; Main course; Caribbean
    • Ingredients: jalapeño chiles; dried oregano; beef flank steaks; Spanish onions; green peppers; red peppers; dry sherry; tomatoes; bay leaves
    • Accompaniments: Fried sweet plantains
    show

  • Fried sweet plantains

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Snacks; Caribbean
    • Ingredients: plantains
    show

  • Cuban Creole stew

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Stews & one-pot meals; Main course; Cuban
    • Ingredients: beef brisket; tomatoes; bay leaves; limes; ground cumin; chorizo sausages; Spanish onions; green peppers; squash; yams; plantains
    show
  • Carbonnade a la flamande

    Carbonnade a la flamande

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Main course; French
    • Ingredients: beef shoulder; crème fraîche; bacon; thyme; bay leaves; beer; marmalade; gingerbread; parsley
    show

  • Smoky beef chili

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Chili; Main course
    • Ingredients: limes; masa harina; beef chuck; bacon; ground cumin; dried oregano; dried chiles; guajilla peppers; Worcestershire sauce; tomatoes; bay leaves; cilantro
    show

  • Homemade chili powder

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Chili
    • Ingredients: habanero chiles; pequin peppers; arbol chiles; pasilla chiles; ancho chiles; guajilla peppers
    show

  • Layered beef and root vegetables in a spicy coconut curry

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Curry; Main course; Asian
    • Ingredients: curry leaves; fresh ginger; ground cardamom; ground cinnamon; dried red pepper flakes; beef sirloin steaks; yogurt; carrots; turnips; celery root; potatoes; coconut milk
    show

  • Braised ground beef with split peas, apricots, and apples

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Main course
    • Ingredients: split peas; whole cloves; black peppercorns; nutmeg; ground ginger; dried red pepper flakes; apples; apricots; rosemary; apple cider vinegar; apple juice
    show

  • Four-spice powder

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: French
    • Ingredients: whole cloves; black peppercorns; nutmeg; ground ginger
    show

  • Beef shank with coconut and avocado

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Main course
    • Ingredients: golden raisins; sherry vinegar; dried red pepper flakes; cumin seeds; beef shanks; bacon; carrots; red onions; tomato paste; fresh ginger; coconut milk; tomatoes; oranges; marjoram; unsweetened shredded coconut; avocados; peanuts; parsley
    show

  • Spicy oxtails with pears and sweet potatoes

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Main course
    • Ingredients: oxtail; fresh ginger; chile powder; Spanish onions; dry vermouth; soy sauce; hoisin sauce; chile paste with garlic; sesame seeds; yams; pears; scallions
    show

  • Oxtails asado negro with plantains, peppers, and garlic

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Main course; Mexican
    • Ingredients: oxtail; Madeira wine; sherry vinegar; Mexican sugar; Worcestershire sauce; dried oregano; bay leaves; garlic; red onions; plantains; red peppers; green peppers; yellow peppers
    show

  • Veal breast braised with cinnamon and green olives

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Main course; Spanish
    • Ingredients: veal; red onions; dry sherry; tomatoes; Spanish olives; cinnamon sticks; ham; tapioca
    show

  • Veal shoulder forestiere au Riesling

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Main course; French
    • Ingredients: veal shoulder; savory; green peppercorns; shallots; leeks; turnips; button mushrooms; oyster mushrooms; shiitake mushrooms; Riesling wine; parsley; rosemary; thyme; bay leaves; heavy cream
    show

  • Veal shoulder goulash

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Main course; French
    • Ingredients: veal shoulder; bacon; paprika; caraway seeds; marjoram; green peppers; red peppers; yellow peppers; potatoes; bay leaves; thyme
    show

  • DB's veal matambre

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Main course; Argentinian
    • Ingredients: quail eggs; veal; heavy cream; parsley; dried oregano; dried red pepper flakes; ground cumin; red peppers; carrots; celery; spinach
    • Accompaniments: Sweet potato salad
    show

  • Sweet potato salad

    from Braise: A Journey Through International Cuisine Braise by Daniel Boulud and Melissa Clark (co-author)

    • Categories: Salads; Side dish
    • Ingredients: sweet potatoes; celery; parsley
    show

Notes about this book

  • docjosh on August 02, 2014

    quinoa adds nice dimension. this is one of many great dishes from this book.

  • IvyManning on September 03, 2010

    weird combinations of fruit and meat, if you like that sort of thing.

Notes about Recipes in this book

  • Lamb shanks rogan josh

    • sir_ken_g on March 30, 2017

      A bit complicated like most recipes in this book ... but the result is yummy and tender.

  • Beef brisket with red miso and watermelon radish

    • metacritic on November 09, 2020

      Truly delicious. The miso and Chinese bbq accent the dish but don't define it, meaning it fits comfortably on the table in any tradition. The radish - fatted with the sauce -- are arguably are the best part of the dish. Be sure to have rice or bread to sop up the delicious sauce. I reduced it by roughly half (and increased the amount of water considerable to make sure that enough of the cut was covered during the braise).

  • Carbonnade a la flamande

    • metacritic on January 17, 2020

      Phenomenal. Favorite dish in the cookbook thus far.

  • Pork butt with golden raisins and Jerusalem artichokes

    • metacritic on January 29, 2021

      A terrific autumnal dish. While a hearty stew, it is also a sophisticated and balanced dish. The Jerusalem artichokes infuse the broth and the brandy gives a wonderful sweetness to the dish. So, too, do the raisins steeped in brandy. This will be made annually going forward.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 006223238X
  • ISBN 13 9780062232380
  • Published Mar 19 2013
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint Ecco Press

Publishers Text

Braising uses a moist heat technique, in which food and a small amount of liquid are placed in a closed container and cooked over a long period of time. A successful braise mingles the flavors of the food and the liquid, and results in rich, aromatic flavors. In "Braise", superstar chef Daniel Boulud has collected the world's best braised dishes. With inspiring recipes for all kinds of braises - from meat to fish to vegetables - from around the globe, including Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, Bouland brings the world of braising home with welcome simplicity and intense flavor. Whether its whipping up the familiar (Pot Roast) for a family dinner to preparing the exotic (Quiabebe from Brazil) for entertaining, Boulud's expert guidance and easy-to-follow recipes offer dishes full of variety and unparalled flavor. Braise will please cooks of every skill level and satisfy even the most discriminating palate.

Other cookbooks by this author