verb (used with object), braised, brais·ing.
Origin of braise
Examples from the Web for braise
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.Menu for a Moveable Feast: 10 Famous Authors and Their Favorite Foods & Recipes|Nicole Villeneuve|October 12, 2012|DAILY BEAST
Braise the brisket for five to six hours, until the meat is fork tender.
Place the pan in the oven and braise the brisket for five to six hours, at which point it should be fork tender.
I like red cabbage, but you can braise green cabbage, napa, savoy, or bok choy this way.
Use the breasts for a delicious supreme, and the dark meat for a soup, a salad, or a braise.
Bone a shoulder of lamb, and fill it up with forcemeat; braise it two hours over a slow stove.
Braise the galantine for an hour in stock made from the bones of the fish.Nelson's Home Comforts|Mary Hooper
Then braise slowly for four to five hours, as directed for galantine of veal.Choice Cookery|Catherine Owen
Split four large sweetbreads, fill with chicken forcemeat, and braise them.The Hotel St. Francis Cook Book|Victor Hirtzler
To braise any kind of meat, put it into a stewpan, and cover it with fat bacon.
Word Origin for braise
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.