Definition of braise in US English:

braise

verb

[with object]
  • Fry (food) lightly and then stew it slowly in a closed container.

    ‘braised veal’
    • ‘The fennel should have been slowly braised in oil for two hours (with garlic and herbs).’
    • ‘Or try braising it lightly as you would spinach.’
    • ‘All sorts of casseroles, stews and braised dishes work well cooked in just one pot, but you can also consider soup for starters and steamed or baked sponge pudding afterwards.’
    • ‘Drizzle some braised garlic and lemon sauce around the dish and garnish with chervil.’
    • ‘A perfectly braised shank on buttery mash surrounded by vegetables set the tastebuds going before the plate was even put down on the table.’
    • ‘This recipe takes the nontraditional shortcut of having you braise the pork.’
    • ‘I had the braised red cabbage, which was slightly sweet and tangy.’
    • ‘It was braised, succulent, savoury, fat-free, and served in its cooking liquid - which had been only slightly reduced.’
    • ‘One day they'll have braised veal cheeks; another, chicken livers Toscana.’
    • ‘The food is both inventive and hearty - braised belly pork with black pudding, anyone?’
    • ‘This dish was sitting on a larger plate, which was filled with creamy mashed potato, steamed cauliflower and carrots and braised leek.’
    • ‘The veal with chilli and braised salad was, I must confess, excellent.’
    • ‘You know what that means: think of a slowly braised oxtail stew that you can eat with a fork or spoon, without recourse to a knife.’
    • ‘Cooking it that way makes it sweet - kind of like braising endive.’
    • ‘The grapes sizzled, sputtered, and melted into syrup, basting and braising the sausages in their bubbling juices.’
    • ‘Rather, expect braised lettuce, mackerel, and lots of cheap, filling pasta.’
    • ‘With practice, one may saute, bake, steam, braise, simmer, or sear just about anything.’
    • ‘Have something that involves stewing or braising that you just don't have time to do at home.’
    • ‘Slow-cooking, braising, and stews are (generally speaking) the best dishes to use lean cuts of meat.’
    • ‘Less tender cuts of steak are braised with root vegetables, or made into stews, pies, or steak and kidney pudding or pie.’
    casserole, fricassee, simmer, boil
    View synonyms

Origin

Mid 18th century: from French braiser, from braise ‘live coals’ (in which the container was formerly placed).

Pronunciation

braise

/brāz//breɪz/