braise the brisket for five to six hours, until the meat is fork tender.
I like red cabbage, but you can braise green cabbage, napa, savoy, or bok choy this way.
While on an extended stay in England, he foraged on the property for greens he could add to a salad, or braise with bacon bits.
Place the pan in the oven and braise the brisket for five to six hours, at which point it should be fork tender.
Use the breasts for a delicious supreme, and the dark meat for a soup, a salad, or a braise.
braise for an hour in a moderate oven till the meat is very tender, remove, and press between two dishes until they are cold.
Then braise slowly for four to five hours, as directed for galantine of veal.
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.
Cook two sweetbreads as directed on another page, or braise with vegetables.
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.