braising

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

Noun

1.

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"