Origin of braise
Words nearby braise
How to use braise in a sentence
Popular all over the world — think Southern-style braised cabbage, spicy fermented kimchi, stuffed cabbage rolls, tart sauerkraut, and creamy and crisp coleslaws — cabbage can just about do it all.Cabbage is always there for you. Here’s how to give it the respect it deserves.|Aaron Hutcherson|February 19, 2021|Washington Post
Each sip is a refreshing invitation for a mouthful of braised or roasted meats, or hearty pasta.This $14 Italian red is a gem that invites a pairing with a pot roast or pasta|Dave McIntyre|February 12, 2021|Washington Post
This works well for denser vegetables that need a little more time, or slightly bigger pieces of meat that don’t need to be slow-cooked or braised, but are well served by a little more time in the oven.
Whether you’re new to braising vegetables or are looking to revisit recipes from your past, here’s everything you need to know about how to turn your next haul of produce into a masterpiece.How to braise vegetables and bring out their best flavors|Aaron Hutcherson|January 11, 2021|Washington Post
Add onion and carrots, cover tightly and braise over very low heat for 10 minutes.
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.
Serve warm in the gravy that accumulated during the long slow braise.
I like red cabbage, but you can braise green cabbage, napa, savoy, or bok choy this way.
Mix together a cup of Chablis wine and a cup of broth, season with pepper and salt; braise the ducks till they are tender.
Tie each piece of pigeon in a little bit of calico, and braise them till nicely tender.
Take four pigeons, truss and braise them in stock, then glaze them, dish them up against a block of fried bread.
We might do what the French call braise the end of the roast, if you like to see the effect of slow cooking.
They braise it four or five hours, and it makes the toughest meat tender.