[BRAYSE] v. To fry food then cook it slowly in liquid in a closed vessel.
We've got braising on our minds around here, for reasons to be revealed shortly, so we went back to our Harold McGee to read up on all things braising. The word braise
originated in the 18th century, coming from the French word for "live coals," which were piled under and on top of a closed cooking pot.
Today, braising is most often used to refer to any long-cooked stew that involves meat, especially large, tough cuts that need long cooking to tenderize and break down connective tissue. But a braise is really any dish where the main ingredient is lightly fried or browned to create flavor, then slowly cooked in liquid at a low temperature.