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
1760-70; < French braiser, derivative of braise live coals < Germanic; akin to Swedish brasa pyre, fire, whence brasa to roast, cognate with Danish brase
Examples from the web 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

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
Word Origin and History for 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.