braise

[breyz]
verb (used with object), braised, braising.
to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid.

Origin:
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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World English Dictionary
braise (breɪz)
 
vb
to cook (meat, vegetables, etc) by lightly browning in fat and then cooking slowly in a closed pan with a small amount of liquid
 
[C18: from French braiser, from Old French brese live coals, probably of Germanic origin; compare Old English brædan, Old High German brātan to roast]

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Etymonline
Word Origin & History

braise
1797, from Fr. braiser "to stew" (17c.), from braise "live coals," from O.Fr. brese "embers" (12c.), ultimately from W.Gmc. *brasa (as is It. bragia, Sp. brasa), from PIE *bhre- "burn, heat" (see brawn).
Online Etymology Dictionary, © 2010 Douglas Harper
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Example sentences
Add remaining ingredients and braise, seasoning to taste.
To me the key to good meat is the way you roast it or braise it.
The tougher cuts of meat are the ones that work best in the long slow braise that the crockpot provides.
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