Braise
/breɪz/noun
To cook food slowly in a covered pan with a little liquid.
Did you know?The French root behind *braise* is tied to *braise* meaning “embers,” so the word carries the scent of hot coals and slow fire, not just kitchen technique.
Etymological Timeline
Latin
Latin
brasa
“glowing coal or ember”
Old French
French
braise
“embers, hot coals”
14th Century
French
braiser
“to cook over embers or in hot ashes”
18th Century
English
braise
“to cook meat slowly in a covered vessel with a little liquid”
Modern English
English
braise
“to cook slowly in a small amount of liquid in a covered pan”