Braise (verb)

To cook food by browning it in fat and then simmering it in a covered pot with a small amount of liquid.

Origin:

The word "braise" is derived from the french word "braiser" which means to stew or simmer. it first appeared in english in the late 17th century and is used in the culinary context to describe a method of cooking where food is first browned in fat and then simmered in a covered pot with a small amount of liquid.

Examples:

1. I'm going to braise this beef in red wine for a few hours.
2. The chef likes to braise the vegetables in a mixture of chicken broth and herbs.
3. I decided to braise the pork shoulder for my dinner party.
4. This recipe calls for the chicken to be braised in a tomato sauce.
5. The pot roast was braised to perfection, it was so tender and flavorful.