braise: meaning, definition, pronunciation and examples
B2Culinary, formal/informal cooking contexts
Quick answer
What does “braise” mean?
To cook food slowly in a covered pot with a small amount of liquid.
Audio
Pronunciation
Definition
Meaning and Definition
To cook food slowly in a covered pot with a small amount of liquid.
A method of cooking that combines moist and dry heat, typically used for tougher cuts of meat or vegetables to tenderize them.
Dialectal Variation
British vs American Usage
Differences
No significant difference in meaning. The term is equally common in professional culinary contexts in both regions.
Connotations
Connotes careful, slow cooking for enhanced flavour and tenderness. Associated with home cooking and professional chef techniques.
Frequency
Slightly more frequent in written recipes and culinary shows than in everyday casual conversation.
Grammar
How to Use “braise” in a Sentence
[Subject] braises [Object] (e.g., She braises the beef).[Object] is braised [Adjunct] (e.g., The beef is braised in wine).Vocabulary
Collocations
Examples
Examples of “braise” in a Sentence
verb
British English
- You should braise the oxtail for at least three hours.
- The recipe says to braise the celery in a little stock.
American English
- Braise the short ribs in the oven with some beer.
- I'm going to braise the chicken thighs with tomatoes and olives.
adverb
British English
- The meat was cooked braise-style, resulting in a rich gravy.
- (Rarely used as a standalone adverb)
American English
- The chef prepared the dish braise-style, low and slow.
- (Rarely used as a standalone adverb)
adjective
British English
- The braised beef cheeks were exceptionally tender.
- She served a braised red cabbage side dish.
American English
- He ordered the braised pork shoulder.
- The braised greens had a wonderful smoky flavour.
Usage
Meaning in Context
Business
Rare. Might appear in the context of restaurant menus, food manufacturing, or kitchen appliance marketing.
Academic
Used in culinary arts textbooks, food science papers, and historical studies of cooking techniques.
Everyday
Common in recipe instructions, cooking blogs, and conversations about preparing meals.
Technical
Precise term in professional cookery for a specific combination of dry and moist heat cooking.
Watch out
Common Mistakes When Using “braise”
- Using 'boil' instead of 'braise' (boiling uses full submersion and vigorous bubbles).
- Confusing 'braise' with 'roast' (roasting uses dry heat only).
- Adding too much liquid, turning braising into stewing.
FAQ
Frequently Asked Questions
No. While both use moist heat, braising typically uses larger cuts of food and less liquid (usually not fully submerged), often with an initial browning step. Stewing involves smaller pieces fully covered in liquid.
Yes. While often done in the oven, braising can be done successfully on the stovetop over very low heat, as long as the pot is tightly covered to retain moisture and heat.
Tough, fibrous cuts of meat with lots of connective tissue (like chuck, brisket, shoulder) and dense vegetables (like carrots, cabbage, fennel) are ideal, as the slow, moist heat breaks them down tenderly.
Browning (the Maillard reaction) creates complex, rich flavours and an appealing colour that forms the foundation of the sauce or gravy in the braising liquid.
To cook food slowly in a covered pot with a small amount of liquid.
Braise is usually culinary, formal/informal cooking contexts in register.
Braise: in British English it is pronounced /breɪz/, and in American English it is pronounced /breɪz/. Tap the audio buttons above to hear it.
Phrases
Idioms & Phrases
- “Braise it low and slow.”
Learning
Memory Aids
Mnemonic
Think of 'braise' and 'raise' the lid to check the food simmering below.
Conceptual Metaphor
TRANSFORMATION THROUGH PATIENCE (A tough thing is made tender and valuable through slow, careful process).
Practice
Quiz
What is the key characteristic that distinguishes braising from boiling?