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

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