braised

braise  (brz)

tr.v. braised, brais·ing, brais·es

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

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

Thesaurus

Adj.

1.

braised - cooked by browning in fat and then simmering in a closed container cooked - having been prepared for eating by the application of heat