Cooked slowly in a covered pot with a small amount of liquid, typically meat or vegetables until they become tender.
From French 'braiser,' possibly derived from Old French 'braise' (live coals) or 'brèse' (cooking vessel). The technique and word entered English from French culinary tradition in the 18th century, spreading from aristocratic kitchens.
Braising is essentially cooking food in steam trapped by its own moisture—it's why a cheap cut of meat becomes exquisite, because low heat and time break down tough fibers into gelatin, teaching us that luxury isn't always about expensive ingredients but about patience and proper technique.
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