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braise

[breyz] /breɪz/
verb (used with object), braised, braising.
1.
to cook (meat, fish, or vegetables) by sautéeing in fat and then simmering slowly in very little liquid.
Origin
1760-1770
1760-70; < French braiser, derivative of braise live coals < Germanic; akin to Swedish brasa pyre, fire, whence brasa to roast, cognate with Danish brase
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2014.
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Examples from the web for braised
  • Gamely swallowing the abalone, he then deftly places a cube of braised tofu into his mouth.
  • In the spring you should eat braised or deep fried artichokes.
  • Homemade pastas, and grilled and braised meat and seafood are the menu's backbone.
  • Burgers and pizza are on the menu, and dinner specials run from fisherman's stew to braised short ribs.
  • Examples of entrees include the braised veal cheeks with homemade spaetzle, and seared scallops in saffron citrus sauce.
  • Another favorite is the pork tenderloin cured in-house and served with braised red cabbage and mashed potatoes.
  • Traditional dim sum is served here, with the dinner menu also including shark fin soup, steamed lobster and braised abalone.
  • Share a selection of small plates or feast on a seafood stew, braised wild boar or filet mignon.
  • More straightforward dishes suffer in comparison: the pork is perfectly braised but a little boring.
  • To try a dinner for one of braised broccoli rabe on toasted slices of rustic bread, click here.
British Dictionary definitions for braised

braise

/breɪz/
verb
1.
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 braised

braise

v.

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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