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

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.

Example Sentences

Durable, versatile, and built to last, it’s the ultimate gift for home cooks who love to roast, bake, or braise.

From Salon • Dec. 16, 2024

For a cool-weather meal that feeds a crowd, consider a braise.

From Seattle Times • Dec. 3, 2023

“It’s really hard for me to eat coleslaw, but if I braise cabbage with a little chicken stock, that goes well,” he said.

From Seattle Times • Jun. 12, 2023

This classic Provençal braise combines fresh artichoke hearts with aromatic vegetables, herbs and white wine.

From Washington Times • May 8, 2023

This is probably from the O. Fr. brese, modern braise, a word connected with braser, whence Eng. brazier, a pan for burning coals, charcoal, &c.

From Encyclopaedia Britannica, 11th Edition, Volume 4, Slice 4 "Bradford, William" to "Brequigny, Louis" by Various