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

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

California Pizza Kitchen aims to highlight its diverse sit-down menu, which includes cedar plank salmon and braised short rib served with pappardelle pasta.

From The Wall Street Journal

A handful of methods — braising, salting, slow simmering, sweating — can turn the overlooked into something extraordinary.

From Salon

Quail is wonderfully versatile — pan-fry it, grill it, roast it, even braise it if you’re feeling cozy.

From Salon