braise
Americanverb (used with object)
verb
Other Word Forms
Conjugated Forms
Present
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has braisedperfect 3rd person singular
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have braisedperfect
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are braisingprogressive
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am braisingprogressive 1st person singular
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has been braisingperfect progressive 3rd person singular
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have been braisingperfect progressive
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is braisingprogressive 3rd person singular
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braisingparticiple
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braisessingular 3rd person
Past
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had braisedperfect
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were braisingprogressive plural
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had been braisingperfect progressive
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was braisingprogressive singular
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braisedsimple
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braisedparticiple
Future
Etymology
Origin of braise
1760–70; < French braiser, derivative of braise live coals < Germanic; akin to Swedish brasa pyre, fire, whence brasa to roast, cognate with Danish brase
Explanation
Braise meat or vegetables by cooking them very slowly in fat and a small amount of liquid. If you braise those potatoes and carrots, they'll be delicious! The word for this cooking method comes from the French braiser, "to cook over live coals," and braise, "live coals." When you braise food today, you're not literally cooking over coals, but you are aiming for a combination of dry and wet cooking. A true braise involves searing or lightly frying, and then adding liquid and cooking in a covered pot on a low heat. Meat and root vegetables become particularly tender when you braise them.
Vocabulary lists containing braise
Mardi Gras: Food
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Vocabulary from Readings, Unit 3
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Example Sentences
Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.
Braise it in the oven, smoke it on a Camp Chef Woodwind pellet smoker, or even throw it in a slow cooker, you’ll end up with a delicious dinner worthy of indulging in.
From Salon • Apr. 18, 2025
Braise, partially covered, taking care that the liquid does not boil until the meat is very soft but still holds its shape, for about 3 hours.
From New York Times • Dec. 22, 2021
Find more recipes like Chicken with 40 Cloves of Garlic in “How to Braise Everything .”
From Washington Times • Mar. 11, 2019
Braise the stew as described above, and, once the meat has cooled down enough to handle, strip off every tiny morsel of meat from the bones before discarding the latter.
From Slate • Nov. 2, 2018
Braise a tongue with two glasses of Madeira, one carrot, one onion, thyme, bay-leaf, for two hours.
From The Belgian Cookbook by Various
Definitions and idiom definitions from Dictionary.com Unabridged, based on the Random House Unabridged Dictionary, © Random House, Inc. 2023
Idioms from The American Heritage® Idioms Dictionary copyright © 2002, 2001, 1995 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company.
