braise

[ breyz ]

/ breɪz /

SEE MORE SYNONYMS FOR braise ON THESAURUS.COM

verb (used with object), braised, brais·ing.

to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid.

Nearby words

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

Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019

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.
An American Prairie Feast|Sophie Menin|July 17, 2010|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.
An American Prairie Feast|Sophie Menin|July 17, 2010|DAILY BEAST
I like red cabbage, but you can braise green cabbage, napa, savoy, or bok choy this way.
5 Recipes to Feed a Hungry Holiday Crowd|Cookstr.com|December 18, 2009|DAILY BEAST

Use the breasts for a delicious supreme, and the dark meat for a soup, a salad, or a braise.
A Little Latin Flavor|Sarah Whitman-Salkin|October 21, 2009|DAILY BEAST
Bone a shoulder of lamb, and fill it up with forcemeat; braise it two hours over a slow stove.
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches,|Mary Eaton
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.
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches,|Mary Eaton

British Dictionary definitions for braise

braise

/ (breɪz) /

verb

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 Origin for braise

C18: from French braiser, from Old French brese live coals, probably of Germanic origin; compare Old English brædan, Old High German brātan to roast

Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Word Origin and History for braise

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.