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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.

[French braiser, from braise, hot charcoal, from Old French brese, of Germanic origin; see bhreu- in Indo-European roots.]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.braising - cooking slowly in fat in a closed pot with little moisture
cookery, cooking, preparation - the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
References in periodicals archive ?
Since I can more easily control the temperature, I've switched from stovetop braising to oven braising, and even leave the house for a couple of hours as my roast braises happily in my oven, like a crockpot.
The opposite is true: Braising is extremely flexible, and it follows a formula.
Teochew cuisine is known for its emphasis on the freshness and natural flavours of the ingredients, and cooking methods often involve steaming, poaching, double boiling and slow braising to deliver a delicate yet refined dining experience.
Strain the braising juices into a bowl and discard the solids.
Warm a large frying pan over a medium-high heat, add a little oil and fry the braising steak until brown all over.
Add the shoulder and mix in, adding a little braising liquor to help bind the shoulder.
This is the second book in Ruhlman's 'How To' series and covers everything from tools and pantry staples to the process of braising and even the history of the braise.
You get all the braising details you'll ever need, from the three musts--salting, searing, simmering--to the delicious nuances that variations in seasoning and choice of simmering liquid offer.
INGREDIENTS 500g braising steak 50g plain flour Vegetable oil, for cooking 700ml beef stock 300ml dark ale 2 star anise 1 cinnamon stick 500g minced beef 2 onions, finely diced 2 carrots, finely diced 2 celery sticks, tough strings removed, finely diced 2tbsp curry powder Worcestershire sauce Salt and ground black pepper For the mash topping: 6 floury potatoes about 1.
The induction griddle, braising pan and quad system are introduced to the region as our more recent innovations.
Place lamb chop on top and pour over 1 1/2 ounces of braising jus.