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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.
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. 2014.
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Examples for braise
  • Add remaining ingredients and braise, seasoning to taste.
  • The tougher cuts of meat are the ones that work best in the long slow braise that the crockpot provides.
  • To me the key to good meat is the way you roast it or braise it.
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 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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