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[breyz] /breɪz/
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 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 Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the Web for braise
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Historical Examples
  • braise for an hour in a moderate oven till the meat is very tender, remove, and press between two dishes until they are cold.

    Choice Cookery Catherine Owen
  • Then braise slowly for four to five hours, as directed for galantine of veal.

    Choice Cookery Catherine Owen
  • Take a calf's liver, lard it with fat bacon, braise it with the bourgeoise garnish—carrots and turnips.

  • If there is any doubt about the age of the goose, it is better to braise than to roast it.

    The Century Cook Book Mary Ronald
  • Cook two sweetbreads as directed on another page, or braise with vegetables.

British Dictionary definitions for braise


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
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
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Word Origin and History for braise

1797, from French braiser "to stew" (17c.), from braise "live coals," from Old French brese "embers" (12c.), ultimately from West Germanic *brasa (as is Italian bragia, Spanish brasa), from PIE *bhre- "burn, heat" (see brawn). Related: Braised; braising.

Online Etymology Dictionary, © 2010 Douglas Harper
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