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Braise Meaning: Definition, Examples, and Translations

๐Ÿฅ˜
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braise

[breษชz ]

Definitions

Context #1 | Verb

cooking

To cook (meat or vegetables) by browning in fat and then simmering in a small amount of liquid in a covered container.

Synonyms

pot roast, stew.

Which Synonym Should You Choose?

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Word Description / Examples
braise

This term is used in cooking, especially when referring to a technique that involves first browning meat or vegetables in fat and then slowly cooking them in a covered pot with a small amount of liquid. This method is ideal for tougher cuts of meat.

  • She decided to braise the beef with red wine and onions for a rich flavor
  • The recipe calls for you to braise the vegetables until they are tender
stew

This term is used for a dish that involves slow-cooking ingredients in a liquid. The liquid is typically thicker and the dish usually consists of smaller chunks of meat and vegetables. Stewing is great for creating hearty, warming meals.

  • She prepared a hearty beef stew with vegetables to warm up on a cold day
  • The stew simmered on the stove, filling the house with delicious aromas
pot roast

This term refers specifically to a method of cooking meat, usually beef, where the meat is slow-cooked in a covered pot. It often includes vegetables and a liquid like broth or wine. It's a classic comfort food dish.

  • For Sunday dinner, they made a pot roast with potatoes and carrots
  • The pot roast was tender and flavorful after being cooked for hours

Examples of usage

  • Braise the short ribs until they are tender.
  • She braised the vegetables in a flavorful broth.
  • The chef braised the pork shoulder for hours.
Context #2 | Noun

cooking

A method of cooking by which food is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a long time.

Synonyms

pot roast, stew.

Which Synonym Should You Choose?

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Word Description / Examples
braise

Braising is used for cooking meat or vegetables by first searing them at a high temperature and then simmering in a covered pot in some liquid. It's ideal for tougher cuts of meat or root vegetables to make them tender and flavorful.

  • You should braise the beef in red wine to bring out deep flavors.
  • The chef braised the vegetables slowly to ensure they were tender and moist.
stew

Stewing involves cooking small pieces of meat and vegetables slowly in plenty of liquid over low heat. It's perfect for one-pot meals and makes a hearty, comforting dish.

  • We decided to stew the chicken with potatoes and carrots for a warm winter dinner.
  • This beef stew has been simmering for hours, and the meat is so tender it falls apart.
pot roast

A pot roast is typically a larger piece of meat (often a beef roast) that is slowly cooked in liquid, usually with vegetables, in a covered dish. It's a common method for making a substantial, family-style meal.

  • For Sunday dinner, my grandmother always made the most delicious pot roast with carrots and potatoes.
  • I let the pot roast cook all day in the slow cooker, and it was incredibly tender.

Examples of usage

  • This dish is a classic braise.
  • The recipe calls for a slow braise over low heat.

Translations

To see the translation, please select a language from the options available.

Origin of 'braise'

The term 'braise' originated from the French word 'braiser', meaning to stew. This cooking technique has been used for centuries to create flavorful and tender dishes. Braising is a popular method in French cuisine and has since been adopted by chefs worldwide for its ability to transform tough cuts of meat and vegetables into delicious meals.

Word Frequency Rank

Ranking #38,762, this word is encountered relatively rarely in everyday English. It might appear in literary works or specialized texts but isn't essential for general communication.