braise

[ breyz ]
/ breɪz /

verb (used with object), braised, brais·ing.

to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid.

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
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Examples from the Web for braise

British Dictionary definitions for braise

braise

/ (breɪz) /

verb

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 Origin for braise

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 Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012