From Longman Dictionary of Contemporary Englishbraisebraise /breɪz/ verb [transitive] DFCto cook meat or vegetables slowly in a small amount of liquid in a closed container → stew —braised adjective→ See Verb table
Examples from the Corpus
braise• Wild partridge and grouse take well to a variety of cooking methods, but roasting and braising are the most successful.• Also good with roasted pheasant and as contrast to many braised dishes.• And the horseradish potato puree, braised greens, Maytag blue cheese and port wine sauce are also praiseworthy.• The long braising in wine develops rich flavors.• With older wild goose, braising is the preferred method of cooking.• Stars Restaurant offers braised lamb shank with black truffles for $ 24 and shirts for $ 15.• Younger hares take well to marinating and roasting rare; older ones need to be braised or stewed.• Y., are chicken wings or short ribs braised with a malty brown ale.Origin braise (1700-1800) French braiser, from braise “burning coal”, from Old French brese; → BRAZIER 