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, S [..]

A cooking practice that involves browning meat or vegetables, then cooking them at low heat in a small quantity of liquid, with the pan covered.

To cook slowly on a bed of chopped vegetables and with a little liquid in a covered pan.

To prepare food by browning, then cooking slowly in a small amount of liquid in the coven or in a covered pan on the stove top.

To cook in a small amount of liquid (also called stewing or pot roasting), rather than being submerged in liquid, as in boiling/poaching. Braising usually concentrates the food's flavor in the su [..]

To cook meat by browning it in fat, then simmering it in a covered pan with a little liquid.

To brown meat in a small amount of fat then cook slowly in a covered pan with a small amount of liquid.

Pronounce it: bray-zBraising involves cooking a piece or pieces of meat at a low-to-moderate temperature in a covered cast-iron or earthenware casserole for a long time in just enough liquid to ensure [..]

Braising is basically a slow-cooking method for tough cuts of meat or poultry and even stringy vegetables.  They are cooked slowly in a small amount of liquid in a covered pan.  Stews and pot roasts a [..]

To prepare food by browning, then cooking slowly in a small amount of liquid in the coven or in a covered pan on the stove top.

A Jamaican cooking method by which food (usually Jamaican meat or Jamaican vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes Jamaican foods by gently breaking down their fibers. Braising can be done on top of [..]

To cook first by browning, then gently simmering in a small amount of liquid over low heat in a covered pan until tender.

To cook food slowly in a small amount of liquid in a tightly covered pan on the range top or in the oven. Braising is recommended for less-tender cuts of meat.

To cook slowly in a very small amount of liquid in a dish with a tightly sealed lid.

live coals; braised

To cook food, tightly covered, in a small amount of liquid at low heat for a long period of time. Sometimes, the food is first browned in fat. The long, slow cooking tenderizes meats by gently breakin [..]

A technique of cooking in which meat or vegetables are first browned in oil and/or butter, then cooked at a low heat for a lengthy period of time in a covered pot in a small amount of liquid. This pro [..]

To brown meat in fat over high heat, then cover and cook slowly in the oven in a small amount of liquid.Ideal method of cooking tougher cuts of meat.

To cook slowly in a small amount of liquid in a covered pot. Foods are usually browned prior to braising to add flavor. Braising can be done on top of the stove or in an oven, depending on the recipe.

A cooking method in which the main item is browned briefly in fat and then cooked gently, covered, in a small amount of liquid.  The long, slow cooking tenderizes the foods by gradually breaking down [..]

A method of cooking in which very little liquid is used and the food is cooked over several hours in a sealed pan. Tougher cuts of meat are better prepared this way.

To cook in a small amount of liquid (also called stewing or pot roasting), rather than being submerged in liquid, as in boiling/poaching. Braising usually concentrates the food's flavor in the surrounding liquid for the purpose of making a sauce or coating.

(v) cook in liquid

To cook food slowly using heat from an oven or stovetop with a little bit of liquid which is usually water or broth. Braising can be used to tenderize meat.

A cooking method where meat or vegetables are first browned in butter and/or oil, then cooked in a covered pot in a small about of cooking liquid at low heat for a long period of time. This slow cooki [..]

To cook gently in a small amount of liquid in a covered pan.

to cook meat by searing in fat, then simmering in a covered dish in small amount of moisture.

to cook meat by searing in fat, then simmering in a covered dish in small amount of moisture.

A cooking technique that requires browning meat in oil or other fat and then cooking slowly in liquid. The effect of braising is to tenderize the meat.

form of moist heat cooking using larger cuts of meat simmered in sauce in a covered pan.

but distinct from welding in that the filler is melted but ''not'' the metal being joined. brazing