Definition

1. Verb:
   • To cook food slowly in a covered pot with a small amount of liquid: This cooking method typically involves first browning the food in fat and then simmering it gently in a covered container with a little liquid, such as broth, wine, or water.

Examples of Usage

• Verb:
  • The chef will braise the short ribs for three hours until they are fall-off-the-bone tender.
  • For a hearty winter meal, she decided to braise the lamb shanks with red wine and herbs.
  • You can braise tougher cuts of meat to make them succulent and flavorful.

Advanced Usage

• "to braise something in": to specify the liquid or medium used for cooking.
  • He braised the chicken in a mixture of white wine and chicken stock.
• As a gerund or noun form ("braising"): refers to the cooking technique itself.
  • Braising is an excellent method for preparing pot roast.

Variants and Related Words

• Braising (n): The cooking method itself.
  • Slow cooking methods like braising are perfect for cold weather.
• Braise can also be used as a noun in some culinary contexts to refer to a dish prepared this way, though this is less common.
  • The oxtail braise was the special of the day.

Synonyms

• Stew: To cook by simmering in liquid. (Note: Stewing typically involves more liquid and smaller pieces of food than braising.)
• Pot-roast: To cook a large piece of meat slowly in a covered pot with liquid. (This is a specific type of braising.)

Related Phrases

• Braise until tender: A common instruction in recipes using this method.
  • Braise the beef cheeks until tender, about 2.5 hours.
• Braise on low heat: Emphasizes the slow, gentle cooking process.
  • It's important to braise on low heat to prevent the meat from becoming tough.

Verb

1. cook in liquid
   • braise beef