braise

Meanings

1. Alternative spelling of braze.
2. A dish (usually meat) prepared by braising.
3. A sauce used for braising.

1. To cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.
2. Alternative spelling of braze (joining non-ferrous metal using a molten filler metal)

1. Pagellus bogaraveo, syn. Pagellus centrodontus (sea bream)

Etymology

From French braise (“live coals”) and braiser (“to braise”, from the noun), from Old French brese (“embers”), from Old Low Franconian/Old Dutch; akin to Norwegian/Swedish braseld (“sparkling fire”), Norwegian/Swedish dialectal brasa (“to roast”), Danish dialectal brase (“to flambé, enflame”). Perhaps from Gothic *𐌱𐍂𐌰𐍃𐌰 (*brasa, “glowing coal”), from Proto-Germanic *brasō (“gleed, crackling coal”), Proto-Indo-European *bʰres- (“to crack, break, burst”). Cognate with Icelandic brasa (“to harden by fire”). See burst.