from The American Heritage® Dictionary of the English Language, 4th Edition

  • transitive v. To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. Alternative spelling of braize.
  • n. A method of joining non-ferrous metal using a molten filler metal. Similar to soldering but distinct from welding in that the filler is melted but not the metal being joined.
  • v. To cook in a small amount of liquid, in a covered pan. Somewhere between steaming and boiling.

from the GNU version of the Collaborative International Dictionary of English

  • n. A European marine fish (Pagrus vulgaris) allied to the American scup; the becker. The name is sometimes applied to the related species.
  • n. Charcoal powder; breeze.
  • n. Braised meat.
  • transitive v. To stew or broil in a covered kettle or pan.

from The Century Dictionary and Cyclopedia

  • Braized.
  • n. See braize.
  • n. See braize.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • v. cook in liquid


from The American Heritage® Dictionary of the English Language, 4th Edition

French braiser, from braise, hot charcoal, from Old French brese, of Germanic origin; see bhreu- in Indo-European roots.

from Wiktionary, Creative Commons Attribution/Share-Alike License

From French braise ("live coals"), from Old French brese ("embers"), from Old Low Franconian; akin to Norwegian/Swedish braseld ("sparkling fire"), Norwegian/Swedish dialectal brasa ("to roast"), Danish dialectal brase ("to flambé, enflame").


  • A braise was my only hope of salvation, so this is what I did.

    Archive 2005-12-01

  • The turbot is cooked in a braise, which is a rich mixture of veal, bacon, root vegetables, and a bouquet garni, then thickened with a roux, and moistened with a bottle of white wine and some bouillon.

    Savoring The Past

  • Culinary terms like "braise" and "blanch" are useful to convey a specific method in one single word, but only if the reader knows what these terms are!

    Archive 2008-01-01

  • Don't abandon the braise option altogether, though.

    Hugh Fearnley-Whittingstall's red cabbage recipes

  • Any time you braise in wine, you are imparting flavor and tenderizing the meat.

    John DeLucie's Recipe for Venison Osso Buco

  • Preheat the oven to 230 F (this dish can be made faster on a higher heat, but I wanted it in the oven before my football game started; just do not braise at higher than 300 F).

    Archive 2009-10-01

  • The chicken itself was really simple -- basically brown the meat and then braise it for about 30 minutes in a lime/cilantro sauce.

    Lime Cilantro Chicken With Tropical Fruit Salsa

  • Raghavan Iyer (whose dish it is) called it a stew, but for us it was more of a braise.

    Archive 2009-02-01

  • Place in the oven for 1 1/2 hours (or longer, in which case braise at 275 F).

    Archive 2009-02-01

  • Add wine, ribs and 6 cups beef broth, bring to a boil, cover tightly with aluminum foil and a heavy lid and place in oven to braise for 2 ½ hours, or until ribs are very tender.

    Super Super Bowl Sandwiches


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