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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. 2015.
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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


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



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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