braise

[breyz]

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.

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

He also packed six braised eggs, a favorite snack that he calls his “trail rations.”

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Her well-loved peanut butter lengua, little squares of braised tongue topped with grilled radish and pickled onion, arrived on a plate streaked with spicy peanut sauce.

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After a long winter of braises and browns, this dish felt familiar yet surprising: comforting, beige at its base, but with a spark that made my sleepy taste buds sit up.

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Adenot said the dishes, which also include braised beef, and chocolate cream, will not only "delight our palates" but also help her feel connected to Earth, and her home country.

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It has the structural integrity to hold up to braises, hard-sears and even stews.

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