braise

American  

[breyz] / breɪz /

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.

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braise British  

/ 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

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Etymology

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

Example Sentences

“Offal wasn’t rationed during the war, and my mother resorted to the sort of food she’d eaten as a child: tripe and onions, brains, tongue and braised rabbit,” he told the Independent in 2009.

From The Wall Street Journal

The chef-prepared buffet meals feature traditional dishes like a creamy local fish soup, braised lamb and summer berries.

From The Wall Street Journal

“People tend to think that lasagna is simple, but it’s actually a bit more complicated than the braised short ribs,” Matijevich says.

From Salon

For Parasecoli, the foods associated with winter — soups thick with legumes, braised meats stretched across multiple meals, dishes built around grains, potatoes, and preserved ingredients — aren’t about excess.

From Salon

A braised beef ragù that’s great on top of pasta or a creamy polenta, or as a stew if you add more vegetables.

From The Wall Street Journal