Photo by Donna Turner Ruhlman



My book Ruhlman’s How to Braise: Foolproof Techniques and Recipes for the Home Cook is published today, February 10. To celebrate its arrival I am giving away five signed copies.

How to Braise is the second in a series of technique-based books (the first was How to Roast). Like its predecessor, this book is short on recipes (25 or so, including the Orange-Braised Duck Leg, pictured below) and long on nuance. It includes finished shots by my wife, Donna, of every dish and many process shots of how dishes, such as a Lamb Tagine, come together, how the Braised Pork Belly Lettuce Wraps should look, or just a beautiful image of braised fennel and baby radishes.

When you know technique, you need to rely less on recipes. When you know technique, cooking is easier and more efficient and more fun. (What exactly is braise, anyway? Exactly.)

To enter this giveaway, please name your favorite braised dish in the Comments section below (I can ship only to U.S. addresses, alas).

Entries close at midnight Eastern Time Wednesday and winners will be announced Thursday.

Good luck, and happy cooking!


If you don’t want to rely on mischievous fate, you can buy How to Braise on these sites:


Barnes & Noble



© 2015 Michael Ruhlman. Photo © 2015 Donna Turner-Ruhlman. All rights reserved.


368 Wonderful responses to “Define Braise:
The New Book and Giveaway”

  • Judy Hammers

    I have only braised chicken breast with onions, yellow squash, zucchini squash, chicken broth and spices. Im new at braising so i need all the help you can give me. Thank you for your time.

  • David Darrow

    OK, so I braise all sorts of stuff. But mostly when I think braise, I think beef. Cross-sectioned beef shank. Made as pot roast. Or beef chuck, as it may be, or Flanken-style beef ribs.

    But the fun doesn’t stop there. I braised chicken thighs with lemon slices and olives the other night. Recipe from Marco Canora’s new book. Although set up as a roast, ti’s really a braise I think. Nice. I braise cabbage with Brats. Really, everything.

  • Chris Gebhard

    I regularly braise short ribs and chuck roasts. Occasionally I do lamb shanks. But the best braised dish I ever had was rabbit braised in a fresh cream sauce with bacon and onions that my Polish aunt used to make.

  • Drew S

    Hands down
    Braised lambs shanks
    With garlic, rosemary, pepper, Shiraz & beef bouillon, that’s it
    Served with mushroom parm couscous
    Dessert is a bottle of Lagavulin !!!

  • P Adams

    Short ribs forever. I never tire of trying different spices, herbs, additional ingredients. With braising I’m always confident the finished dish will be flavorful, luscious and entirely satisfying.

    Congratulations on your new book!

  • Mark Izzo

    A perfectly braised lamb shank on a cold winter’s night is a thing of beauty.

  • Cherie

    Pot roast – too bad I’m the only one in the house – ah well, more for me

  • Ken O'Brien

    Short ribs of numerous varieties. Traditional wine based is a favorite but experimenting with other versions including Dijon or Asian inspired braises as well. Always better the next day, so if time allows, we prep in advance and reheat. Homemade stock makes all the difference, in my opinion.

  • LeReine Frampton

    Braising is wonderful so much flavor and saves so much money I am trying different things this book sounds perfect I could serve pot roast every day to my family. My husband loves to have the house smell all day I like to multitask since I only have one day off a week for laundry shopping. Cleaning. Paperwork. I need multitasking

  • Bob

    This is almost an impossible question to answer. Anything braised comes out delectable. But if I had to pick something, I’d pick beef short ribs. Man Oh Man! What depth and richness.

  • Amy

    Last night was some nice big beef shanks braised with leeks and carrots in red wine. Delicious. (best part? nobody else likes the marrow so it’s all for ME!)

  • Kim

    I love to braise meats. My biggest braised go to would be pot roast, but I love how it enhances the flavor of so many meat meals.

  • Cheri

    Mom’s slow braised chuck roast…oh, how I miss hers….
    She always advised the cheapest cut of beef and very low oven + her “waterless self-basting” cooking pot.

  • Phil

    Braised beef short ribs, especially with beef stock made with roasted bones and potatoes, carrots, onions, turnips from the garden.

  • Tereza Snyder

    Short ribs spring to mind first, of course; though the last braise I made was a rolled flank steak, one of my favorites.

  • E. Nassar

    Favorite braise is hands down a good Beouf Bourignon or some variation on the theme…tough collagen rich meat, red wine, stock, herbs, mushroom and onions.

  • Nancy

    Brisket braised over onions in tomato-based sauce from garden tomatoes, with a few garden hot peppers thrown in. My family’s Jewish holiday classic remains my favorite, and the garden veggies take it over the top.

  • Mike OLeary

    Guinness braised home made corned beef…then corned beef hash…heaven followed by heaven

  • Derek

    Pulled pork. I think this qualifies as a braise. I take a big hunk of pork, put it in a slow cooker, pour enough root beer into the cooker to come a little over halfway up the pork, then flip after 4 or so hours. The pork comes apart easily after about 7-8 hours. Really easy and really good. It’s time to learn more sophisticated braising options, so I need this book!

  • AJ

    When I see a weekend forecast like this one with temperatures barely reaching the teens, wind chills in the negative, I lust for peposo notturno, chuck roast braised overnight, served over polenta with a gigantic loaf of crusty bread from my local Italian bakery. Simple, inexpensive, delicious and satisfying to all my senses.

  • Mat

    Oxtail ossobuco is probably my all-time favorite, but I’ve had a penchant for simple braised chicken lately… with a few dozen cloves of garlic.

  • Lora N Louisville

    Beef Short Ribs. I hadn’t even heard of them until my hubby made them for me when we first met. It was the 2nd meal he prepared for us and we both agree braised short ribs are what we want on our menu for our “last supper”.

  • Dan Brown

    We have awesome fresh, local pork here in VT. Currently, my favorite braise cuts are pork belly and pork shoulder/boston butt. My latest I made a dry rub of brown sugar, salt, pepper, garlic granules, smoked chipolte pepper and smoked, hot paprika…placed this in my Le Creuset braisser on top of sliced carrots and apples. i used a little hard apple cider as the braising liquid. removed the lid after 3.5 hours at 250 topped with favorite bbq sauce and gave it .5 hours at 350…Yummy : ))

  • J_P_Rice

    I love, love, love braised pork shoulder on tortilla’s with home made guacamole & margarita’s!

  • Stephen Judy

    A fine-dining Italian establishment in Long Beach, CA, Michael’s on Naples, does a Pork Shank Osso Buco. It was a wonderful revelation the first time I had it.

  • JoP in Omaha

    I love that you’re writing technique books. As for braising, my top 2 faves are short ribs and pot roast. It took me a long time to figure out how to get a good result, and the answer was simple: increase the braising time. For me, that did the trick.

  • Rich

    Short ribs, prune juice, and teriyaki sauce…an old recipe I pulled from the Washington Post. Delicious.

  • Rich

    Been buying and braising local natural goat meat recently. It’t sweeter than lamb and braises beautifully.

  • Jan

    Gotta go with the majority and add my name to the growing list of short rib lovers. Yum! Congratulations on your new book!

  • JJ

    – 7 bone chuck roast – because it reminds me of wonderful childhood smells of mom cooking in the kitchen – tastes good too!
    – Jeff Malls’ coq a zin
    – Morrocan lamb tagine
    – Beef shanks
    – Lamb shoulder block

  • Donny Chanthavysouk

    Mustard and White Wine Braised Chicken with braised Brussels sprouts and brown rice.

  • Brandi

    Pot Roast-but hopefully with your new book I can expand my list of of braised meals!

  • Ruth

    It’s a toss-up: short ribs — with star anise somewhere in the braising liquid — and lamb shanks; I return again and again to an old NYTimes Sunday magazine recipe, from Alison on Dominick. Either options requires mashed potatoes to soak up the sauce.