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

Right now, as I’m doing this interview, I’m in the mood for the caramelized shallot da bing, cod with black garlic butter and red braised kabocha.

From Salon

For curious readers, the press room spread included asparagus risotto, braised short rib, sliders and an array of sweets.

From Los Angeles Times

Usually deep-fried for a satisfying crunch, or ground to a fine powder, they were unlike meats, which made for versatile cooking, from braises to barbecue.

From BBC

Frontier offers wild game options, including a venison cheese steak, smoked and braised elk shanks and BBQ boar mac and cheese.

From Salon

In addition to its customarily flavoring soups, batters and stews, along with anything cooked in liquids — braises, beans, grains — it can also be roasted or crisped, ground and used as a condiment.

From Salon