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

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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Her well-loved peanut butter lengua, little squares of braised tongue topped with grilled radish and pickled onion, arrived on a plate streaked with spicy peanut sauce.

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