Variant spelling or alternative form of 'braise'; to cook food slowly in a covered container with liquid and dry heat combined.
An alternate spelling of 'braise,' reflecting historical spelling variations in English; maintains the same French origin and culinary meaning as the standard form.
English cooking terminology borrowed heavily from French after 1066 when Norman French became the language of the English court—that's why the fancy cooking term is French while basic words like 'meat' stayed Anglo-Saxon.
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