braise

[ breyz ]

verb (used with object)

, braised, brais·ing.

1. to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid.

braise

/ breɪz /

verb

1. to cook (meat, vegetables, etc) by lightly browning in fat and then cooking slowly in a closed pan with a small amount of liquid

Word History and Origins

Origin of braise¹

1760–70; < French braiser, derivative of braise live coals < Germanic; akin to Swedish brasa pyre, fire, whence brasa to roast, cognate with Danish brase

Word History and Origins

Origin of braise¹

C18: from French braiser , from Old French brese live coals, probably of Germanic origin; compare Old English brædan , Old High German brātan to roast

Example Sentences

Popular all over the world — think Southern-style braised cabbage, spicy fermented kimchi, stuffed cabbage rolls, tart sauerkraut, and creamy and crisp coleslaws — cabbage can just about do it all.

From Washington Post

Each sip is a refreshing invitation for a mouthful of braised or roasted meats, or hearty pasta.

From Washington Post

This works well for denser vegetables that need a little more time, or slightly bigger pieces of meat that don’t need to be slow-cooked or braised, but are well served by a little more time in the oven.

From Eater

Whether you’re new to braising vegetables or are looking to revisit recipes from your past, here’s everything you need to know about how to turn your next haul of produce into a masterpiece.

From Washington Post

Add onion and carrots, cover tightly and braise over very low heat for 10 minutes.

From Washington Post

While on an extended stay in England, he foraged on the property for greens he could add to a salad, or braise with bacon bits.

From The Daily Beast

Braise the brisket for five to six hours, until the meat is fork tender.

From The Daily Beast

Place the pan in the oven and braise the brisket for five to six hours, at which point it should be fork tender.

From The Daily Beast

Serve warm in the gravy that accumulated during the long slow braise.

From The Daily Beast

I like red cabbage, but you can braise green cabbage, napa, savoy, or bok choy this way.

From The Daily Beast

Mix together a cup of Chablis wine and a cup of broth, season with pepper and salt; braise the ducks till they are tender.

From Project Gutenberg

Tie each piece of pigeon in a little bit of calico, and braise them till nicely tender.

From Project Gutenberg

Take four pigeons, truss and braise them in stock, then glaze them, dish them up against a block of fried bread.

From Project Gutenberg

We might do what the French call braise the end of the roast, if you like to see the effect of slow cooking.

From Project Gutenberg

They braise it four or five hours, and it makes the toughest meat tender.

From Project Gutenberg