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braise

[breyz] /breɪz/
verb (used with object), braised, braising.
1.
to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid.
Origin of braise
1760-1770
1760-70; < French braiser, derivative of braise live coals < Germanic; akin to Swedish brasa pyre, fire, whence brasa to roast, cognate with Danish brase
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Based on the Random House Dictionary, © Random House, Inc. 2017.
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Examples from the Web for braise
Contemporary Examples
Historical Examples
  • braise the galantine for an hour in stock made from the bones of the fish.

  • Then braise slowly for four to five hours, as directed for galantine of veal.

    Choice Cookery Catherine Owen
  • If there is any doubt about the age of the goose, it is better to braise than to roast it.

    The Century Cook Book Mary Ronald
  • But in his eyes the fire of fever burned like the braise of a Yule log, dull and ominous.

    A Tatter of Scarlet S. R. Crockett
  • Cook two sweetbreads as directed on another page, or braise with vegetables.

British Dictionary definitions for braise

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 Origin
C18: from French braiser, from Old French brese live coals, probably of Germanic origin; compare Old English brædan, Old High German brātan to roast
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for braise
v.

1797, from French braiser "to stew" (17c.), from braise "live coals," from Old French brese "embers" (12c.), ultimately from West Germanic *brasa (as is Italian bragia, Spanish brasa), from PIE *bhre- "burn, heat" (see brawn). Related: Braised; braising.

Online Etymology Dictionary, © 2010 Douglas Harper
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