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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.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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|Noun||1.||braising - cooking slowly in fat in a closed pot with little moisture|
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.