braise

[ breyz ]
/ breɪz /

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.

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
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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


v.

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.

Online Etymology Dictionary, © 2010 Douglas Harper