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braise Definition

braise (brāz)

transitive verb braised, brais·ing

to cook (meat or vegetables) by browning in fat and then simmering in a covered pan with a little liquid

Etymology: Fr braiser < braise, live coals < Gmc *brasa, glowing coals

braise Usage Examples

Object

  • shank: I couldn't resist the " Seven hours braised lamb shank " which was very good indeed.
  • oxtail: Filet of Beef with a truffle potato timbale braised oxtail, confit of garlic, Cabernet Sauvignon sauce.
  • fennel: Roast potatoes were crisp and squidgy but slightly burnt, while the braised fennel and asparagus had also been roughly torched.
  • cabbage: In a main course of grilled partridge, the bird had been cooked sympathetically, but braised red cabbage lacked texture and bite.
  • steak: Cheaper than braising steak, it requires long, slow cooking for best results.
  • leek: Braised leeks or cabbage will balance this dish out.

Preposition: for

  • hour: Place the pot in the oven with a lid and braise for 2 hours.

Modifying Another Word

  • slowly: Slice the roe and slowly braise for half an hour in the mixture, adding the pimento.
  • then: A freshly killed partridge may be plucked first and then braised in the sauce so that it does not get tough.
  • lightly: Enjoy cabbage in salads, or if cooking, steam or braise lightly to conserve nutrients.
  • gently: Cover the casserole and braise gently in a moderate oven for 2 2½ hours.

Preposition: in

  • wine: Vintage: 2003 Food Choice: Try it with beef braised in red wine.
  • sauce: Excellent in salads, but also good braised in a cheese sauce, or even roasted with olive oil, lemon salt and pepper.
  • oven: Braising in a moderate oven will take anything from 10 to 30 minutes depending on size.
  • vinegar: Pork braised in cider vinegar Cook 1 small chopped onion in 1 tsp olive oil until soft.
  • juice: Carrots can be roasted, boiled, or braised in lemon juice and olive oil.