braise

American  

[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.

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braise British  

/ 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

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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

Example Sentences

A braised beef ragù that’s great on top of pasta or a creamy polenta, or as a stew if you add more vegetables.

From The Wall Street Journal

California Pizza Kitchen aims to highlight its diverse sit-down menu, which includes cedar plank salmon and braised short rib served with pappardelle pasta.

From The Wall Street Journal

A handful of methods — braising, salting, slow simmering, sweating — can turn the overlooked into something extraordinary.

From Salon

Quail is wonderfully versatile — pan-fry it, grill it, roast it, even braise it if you’re feeling cozy.

From Salon

Don’t miss some returning favorites, such as the barbacoa tamal de res, in which the beef is pleasantly tender, or the braised pork belly adobo, one of the heartier dishes at the festival.

From Los Angeles Times