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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.]


(Cookery) cooked by braising
ThesaurusAntonymsRelated WordsSynonymsLegend:
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