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.
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.