The BBQ Brisket Pizza offers diners the awesome flavor and tenderness of a braise – packaged in the ever-popular pizza. For this recipe, our Kraft chefs relied on Bull’s–Eye Original Barbecue Sauce as the base for both the braising liquid and the finishing sauce on the pizza.

“The barbecue sauce works really well with the charred flavor of the crust and the smoky taste of the gouda,” says Chef Basalik.

The meat is tossed in the barbecue sauce, giving it a delicious, caramelized taste.

The Whole Braised Red Snapper capitalizes on how braising seals in moisture, but the recipe cuts down on the cooking time as the fish doesn’t need to be tenderized. The flavors of the braising liquid are kept light and fresh so that they don’t overpower the delicate fish, and the Kraft  Italian Vinaigrette Dressing brightens the dish’s profile.

The Braised Stuffed Flank Steak packs a double punch. The cornbread-sausage stuffing is moistened with Kraft  Roasted Red Pepper Vinaigrette. The dressing adds a bright, fresh nuance to the stuffing and keeps it very moist.

The other hit of character in this dish comes from the braising liquid: a combination of beef broth, tomatoes and their juice, and Bull’s-Eye Bold Original Barbecue Sauce. The braising liquid injects more zest into the meat.

“Then we reduce it down and season it for a rich finishing sauce,” says Chef Katz.

With its unique braising ingredients of dark beer and Maxwell House Coffee, the Braised Lamb Shank delivers rustic flavors. Once the lamb shank is braised, our chefs build a complex sauce by adding Grey Poupon Dijon Mustard and brown sugar to create a powerhouse comfort-food dish with big, earthy aromas.

For the BBQ Pork Polenta “Sopes” with Chipotle Salsa, Bull’s-Eye Original Barbecue Sauce spices up fork-tender braised pork shoulder in this recipe. Tang is added with red onions pickled in Kraft Zesty Italian Dressing, white vinegar, and sugar, as well as a finishing touch of “queso fresco” atop the pork. “The sweetness and boldness of the sauce is balanced by the tang of the onions and cheese,” says Chef Basalik. “It all works really well together.”