Recipes Tagged “braised”

Javanese tempe bacem on a round woven bamboo tray lined with banana leaf: twelve thick slabs of tempeh braised in palm sugar and coconut water, glossy and deep caramel brown, one cut open at the front to show the packed soybeans inside, with a stone mortar of red sambal, a bowl of white rice, salam leaves and sliced galangal beside it

Indonesian

Tempe Bacem: Javanese Sweet Tempeh Braised in Palm Sugar

6 servings · 1 hr 30 min

Jamaican oxtail stew in a silver cast-aluminium Dutch pot, dark glossy pieces of oxtail falling from the bone with butter beans, a round of carrot and a whole orange scotch bonnet, beside a plate of rice and peas with fried ripe plantain

Jamaican

Jamaican Oxtail: Slow-Braised Sunday Stew with Butter Beans

6 servings · 7 hr 45 min

Beef rendang in a mustard-yellow enameled Dutch oven: dark, glossy chunks of slow-cooked beef coated in a thick brown coconut and chile paste, with a knotted lemongrass stalk and makrut lime leaves on top and a bowl of steamed white rice beside the pot

Indonesian

Indonesian Beef Rendang, Slow-Cooked in Coconut Milk

8 servings · 3 hr 30 min

Filipino chicken adobo in a green enameled Dutch oven: chicken thighs and drumsticks glazed deep brown in a dark soy and vinegar sauce with whole garlic cloves, bay leaves and black peppercorns, a bowl of steamed white rice beside the pot

Filipino

Filipino Chicken Adobo, Braised in Vinegar and Soy Sauce

6 servings · 1 hr 25 min

Classic pot roast in a red enameled cast-iron Dutch oven, partly sliced, with carrots, halved potatoes, onion wedges and gravy

American

Classic Pot Roast with Carrots and Potatoes (Dutch Oven)

6 servings · 4 hr