braise
[breyz]
- to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid.
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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. 2018
Examples from the Web for braise
Contemporary Examples
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 & RecipesNicole Villeneuve
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.
Use the breasts for a delicious supreme, and the dark meat for a soup, a salad, or a braise.
Historical Examples
Braise the galantine for an hour in stock made from the bones of the fish.
Nelson's Home ComfortsMary Hooper
Then braise slowly for four to five hours, as directed for galantine of veal.
Choice CookeryCatherine Owen
If there is any doubt about the age of the goose, it is better to braise than to roast it.
The Century Cook BookMary Ronald
But in his eyes the fire of fever burned like the braise of a Yule log, dull and ominous.
A Tatter of ScarletS. R. Crockett
Cook two sweetbreads as directed on another page, or braise with vegetables.
Salads, Sandwiches and Chafing-Dish DaintiesJanet McKenzie Hill
braise
- to cook (meat, vegetables, etc) by lightly browning in fat and then cooking slowly in a closed pan with a small amount of liquid
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Word Origin
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
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Word Origin and History for 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.
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Online Etymology Dictionary, © 2010 Douglas Harper