braise
/breɪz
/verb [with object]
Fry (food) lightly and then stew it slowly in a closed container: (as adjective braised) braised veal...
- All sorts of casseroles, stews and braised dishes work well cooked in just one pot, but you can also consider soup for starters and steamed or baked sponge pudding afterwards.
- You know what that means: think of a slowly braised oxtail stew that you can eat with a fork or spoon, without recourse to a knife.
- The veal with chilli and braised salad was, I must confess, excellent.
Origin
Mid 18th century: from French braiser, from braise 'live coals' (in which the container was formerly placed).
brazier from late 17th century:
The French braise ‘hot coals, embers’ gives us both brazier and to braise (mid 18th century), originally to cook something on a brazier. Braze (late 16th century) ‘to solder’ probably shares the root. Breeze (late 16th century) as in the cinder blocks called breeze blocks also comes from the French.