BRAISE

I. transitive verb

also braize ˈbrāz

( -ed/-ing/-s )

Etymology: French braiser, from braise live coals, from Old French brese — more at braze

: to cook (meat or vegetables) slowly in fat and little moisture in a tightly closed pot

II. noun

also braize “

( -s )

: an item of braised food

squab braise

III. noun

or braize “

( -s )

Etymology: probably from Middle Low German brassen, bressem bream — more at bream

: a European sea bream ( Pagrus pagrus )