From French 'braise' (live coals), from Germanic *bresō—braising was originally cooking buried in embers.
To cook meat or vegetables slowly in a small amount of liquid in a tightly covered pot.
From French 'braiser,' from 'braise' (live coals, embers), from Old French 'brese,' from Proto-Germanic *bresō (embers, glowing coals). Braising originally meant cooking over or buried in hot embers—the covered-pot technique preserved the ember-heat concept. Key roots: *bresō (Proto-Germanic: "glowing coals, embers").