Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook by Michael Ruhlman

Search this book for Recipes »
  • The icon: braised lamb shanks with mint gremolata

    The icon: braised lamb shanks with mint gremolata (page 17)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Spice / herb blends & rubs; Stews & one-pot meals; Main course; Cooking ahead; Entertaining & parties; Italian
    • Ingredients: lamb shanks; black peppercorns; Spanish onions; carrots; garlic; veal stock; honey; fish sauce; bay leaves; beurre manié; mint; lemons; vegetable oil
    • Accompaniments: Wheat berry salad
    show

  • Wheat berry salad (page 23)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    show

  • Wine-braised beef short ribs (page 25)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Stews & one-pot meals; Main course
    • Ingredients: beef short ribs; black peppercorns; Spanish onions; carrots; dry red wine; hoisin sauce; dried red pepper flakes
    • Accompaniments: Braised cabbage with corned beef and new potatoes
    show
  • Marlene's classic pot roast (and a Yankee pot roast variation)

    Marlene's classic pot roast (and a Yankee pot roast variation) (page 31)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Stews & one-pot meals; Main course; Cooking ahead; American
    • Ingredients: beef chuck roast; black peppercorns; bacon; Spanish onions; carrots; celery; tomato paste; brandy; dry red wine; beef stock
    show

  • Beef brisket carbonnade (page 37)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Stews & one-pot meals; Main course; Cooking ahead; Belgian
    • Ingredients: Spanish onions; tomato paste; beef brisket; black peppercorns; porter beer; honey; carrots; bay leaves
    show

  • Ida's beef stew (page 43)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Stews & one-pot meals; Main course; Cooking ahead; Winter
    • Ingredients: beef chuck roast; black peppercorns; vegetable oil; Spanish onions; carrots; garlic; dry red wine; canned tomatoes; baking potatoes; honey; bay leaves
    • Accompaniments: Gremolata
    show
  • Braised chicken thighs, coq au vin style

    Braised chicken thighs, coq au vin style (page 51)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Stews & one-pot meals; Main course; Cooking ahead; French
    • Ingredients: chicken thighs; bacon lardons; Spanish onions; garlic; cremini mushrooms; dry red wine; bay leaves; black peppercorns; beurre manié; parsley
    show

  • Braised chicken thighs in Thai green curry sauce (page 55)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Rice dishes; Curry; Main course; Cooking ahead; Thai
    • Ingredients: chicken thighs; scallions; fresh ginger; garlic; Thai green curry paste; coconut milk; chicken stock; kaffir lime leaves; carrots; red onions; fish sauce; basmati rice; limes
    show

  • Braised turkey legs with leek and sage bread pudding (page 59)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Stews & one-pot meals; Main course; Cooking ahead; Spring; Thanksgiving; Winter
    • Ingredients: turkey drumsticks; Spanish onions; carrots; celery; leeks; bay leaves; dried sage; black peppercorns; dry white wine; chicken stock; tomato paste; beurre manié; sage; sourdough bread; half and half cream
    show

  • Hot and sour braised duck legs with orange zest and chiles (page 67)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Stews & one-pot meals; Main course; Cooking ahead; Chinese
    • Ingredients: scallions; carrots; Spanish onions; garlic; fresh ginger; oranges; duck legs; black peppercorns; dry white wine; whole star anise; bay leaves; red wine vinegar; hoisin sauce; chile paste with garlic; fish sauce; five-spice powder; dried red chiles
    show
  • Braised fennel

    Braised fennel (page 74)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Side dish; Vegetarian
    • Ingredients: fennel; dry white wine; bay leaves; black peppercorns
    show
  • Butter-braised radishes with English peas

    Butter-braised radishes with English peas (page 77)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Side dish; Spring; Vegetarian
    • Ingredients: butter; radishes; peas
    show

  • Braised Spanish onions (page 81)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Side dish; Vegetarian
    • Ingredients: Spanish onions; dry white wine; black peppercorns
    show
  • Braised cabbage with corned beef and new potatoes

    Braised cabbage with corned beef and new potatoes (page 85)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Stews & one-pot meals; Main course; Cooking ahead
    • Ingredients: green cabbage; new potatoes; corned beef; black peppercorns; parsley or chives
    • Accompaniments: Wine-braised beef short ribs
    show

  • Osso buco with fried marrow and risotto (page 89)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Stews & one-pot meals; Rice dishes; Main course; Cooking ahead; Italian
    • Ingredients: veal shanks; black peppercorns; Spanish onions; carrots; garlic; dry white wine; veal stock; tomatoes; honey; beurre manié; parsley; lemons; mushrooms; shallots; Arborio rice; chicken stock; Parmigiano Reggiano cheese; marrow bones
    show

  • Sausage-stuffed braised veal breast (page 98)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Stews & one-pot meals; Main course; Cooking ahead
    • Ingredients: veal breast; black peppercorns; bulk pork sausage; onions; carrots; lentils
    show

  • High-heat leg of lamb (page 103)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Stews & one-pot meals; Quick / easy; Main course; Cooking ahead
    • Ingredients: leg of lamb; garlic; black peppercorns; rosemary; dry white wine
    show

  • North African lamb tagine with olives and apricots (page 107)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Stews & one-pot meals; Main course; Cooking ahead; North African
    • Ingredients: lamb shoulder; Spanish onions; garlic; fresh ginger; ground coriander; ground cumin; ground cayenne pepper; ground cinnamon; bay leaves; tomatoes; olives; dried apricots; stock; canned chickpeas; red bell peppers; yellow bell peppers; couscous; slivered almonds; harissa paste
    show

  • Crispy pork belly lettuce wraps with char siu sauce (page 113)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Rice dishes; Sauces for meat; Stews & one-pot meals; Appetizers / starters; Main course; Cooking ahead; Asian
    • Ingredients: pork belly; jasmine rice; butter lettuce; carrots; radishes; scallions; Sriracha sauce; hoisin sauce; soy sauce; honey; dry white wine; toasted sesame oil; five spice powder
    show

  • Overnight pulled pork (page 119)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Stews & one-pot meals; Main course; Cooking ahead; American South
    • Ingredients: pork shoulder; smoked ham hocks; tomato paste; dried red pepper flakes; black peppercorns
    • Accompaniments: Quickly sautéed okra
    show

  • Quickly sautéed okra (page 121)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: Quick / easy; Stir-fries; Side dish; American South; Vegan; Vegetarian
    • Ingredients: okra; black peppercorns; ground cumin
    • Accompaniments: Overnight pulled pork
    show

  • "Trotters": braised pork shank roulade (page 123)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: Stews & one-pot meals; Main course; Cooking ahead; French
    • Ingredients: pork shanks; black peppercorns; Spanish onions; carrots; garlic; leeks; bay leaves; stock; Dijon mustard; shallots; panko breadcrumbs
    show

  • Mexican pork and hominy posole (page 129)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Stews & one-pot meals; Grills & BBQ; Main course; Cooking ahead; Mexican
    • Ingredients: pork shoulder; Spanish onions; garlic; ground chiles; ground cumin; dried red pepper flakes; canned tomatoes; pork stock; honey; fish sauce; dried oregano; hominy; scallions; cilantro; limes
    show

  • Gremolata (page 138)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Spice / herb blends & rubs; Italian
    • Ingredients: parsley; lemons; garlic
    • Accompaniments: Ida's beef stew
    show

  • Easy all-purpose stock (page 140)

    from Ruhlman's How to Braise: Foolproof Techniques and Recipes for the Home Cook Ruhlman's How to Braise by Michael Ruhlman

    • Categories: How to...; Stocks; Quick / easy; Cooking ahead
    • Ingredients: meat bones; Spanish onions; carrots; bay leaves
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Crispy pork belly lettuce wraps with char siu sauce

    • Frogcake on February 25, 2017

      I was looking for an Asian preparation of sirloin steaks and came upon this recipe. I used authentic dark soy sauce and white wine as Ruhlman suggests. It is a deliciously sweet Korean-like barbecue sauce that I would triple next time and freeze in smaller portions. Really, really nice accompanied with butter lettuce salad, buttered rice with crisped shallots and ginger, and honey roasted carrots.

  • Braised chicken thighs in Thai green curry sauce

    • fultre on January 13, 2022

      Agree with dc151, we absolutely loved this recipe! Some steps seem a bit finicky, but all add to the overall flavor. Used shallot instead of scallions, and stock instead of white wine.

    • dc151 on June 13, 2021

      This was absolutely fabulous, and simple to put together, although it took a while to cook. I used white wine. The chicken did not really brown up for me, might be worth just browning on the stovetop instead of trying in the oven, but the flavor was amazing. LOVED this!

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 1322963983
  • ISBN 13 9781322963983
  • Published Feb 10 2015
  • Format eBook
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Little Brown and Company
  • Imprint Little Brown and Company

Publishers Text

The second in a new series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook.

According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about--transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul."

Among the recipes featured in this second book in Ruhlmans's new "how-to" series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise.

As with the other books in this line, practical information about essential tools and staple pantry items will be outlined,along with straightforward and clearly presented advice and dozens of color photographs showcasing both finished dishes and step-by-step cooking techniques.

Other cookbooks by this author