braise

[breyz]

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.

braise

/ 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

Word History and Origins

Origin of braise¹

1760–70; < French braiser, derivative of braise live coals < Germanic; akin to Swedish brasa pyre, fire, whence brasa to roast, cognate with Danish brase

Word History and Origins

Origin of braise¹

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

Example Sentences

Don’t miss some returning favorites, such as the barbacoa tamal de res, in which the beef is pleasantly tender, or the braised pork belly adobo, one of the heartier dishes at the festival.

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Its 2¼-inch straight sides also make it useful for braises and finishing pasta in sauce.

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Shin compared the furor to a 2020 case in which a convenience store clerk was indicted for eating a 5,900 won pack of braised pig's feet.

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Sea anemone isn’t braised and paired with glass noodles.

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He also packed six braised eggs, a favorite snack that he calls his “trail rations.”

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