[breyz] 
| to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid. |
| braise (brāz) tr.v. braised, brais·ing, brais·es To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. [French braiser, from braise, hot charcoal, from Old French brese, of Germanic origin; see bhreu- in Indo-European roots.] |