Third-person singular present tense: to cook food slowly in a covered container with a small amount of liquid, combining moist and dry heat cooking methods.
From French 'braiser' (to cook in embers), derived from Old French 'braise' (hot coals); the cooking method itself dates to Renaissance France and spread through European cuisine.
Braising became a sophisticated cooking technique because it solved a real problem—tough, cheap cuts of meat or tough vegetables could be transformed into tender delicacies through time and moist heat, making poverty cooking into haute cuisine.
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