- to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid.
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
October 12, 2012
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.5 Recipes to Feed a Hungry Holiday Crowd
December 18, 2009
Use the breasts for a delicious supreme, and the dark meat for a soup, a salad, or a braise.A Little Latin Flavor
October 21, 2009
Braise the galantine for an hour in stock made from the bones of the fish.Nelson's Home Comforts
Then braise slowly for four to five hours, as directed for galantine of veal.Choice Cookery
If there is any doubt about the age of the goose, it is better to braise than to roast it.The Century Cook Book
But in his eyes the fire of fever burned like the braise of a Yule log, dull and ominous.A Tatter of Scarlet
S. R. Crockett
Cook two sweetbreads as directed on another page, or braise with vegetables.Salads, Sandwiches and Chafing-Dish Dainties
Janet McKenzie Hill
- 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 and History 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.