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To braise is to cook meat or vegetables slowly, in a small amount of liquid, in a pot with the lid on. You often brown the food in a little oil first, then add wine, stock, or water, cover it, and let it go gently until it is soft. The closed pot keeps the steam in, so the food cooks in its own juices plus that little liquid — not swimming, as in a stew, and not dry, as in an oven roast. Chefs use the word a lot; home cooks may just say slow-cook or stew, though stew usually has more liquid. You can braise beef, pork belly, lamb, , or hard vegetables like and carrot. The noun braise is rarer: people mostly use the verb, or the -ed form before a food name.
燜、燉（菜單常寫「紅燒」，但紅燒多半還會加醬油上色；滷則是香料滷汁裡慢煮）
組成From French braise, “live coals”, and the verb braiser, to cook that way. Old French brese meant embers. The old picture is a closed pot with hot coals around it. Further back it is a Germanic word for glowing coals.
同家族的字
- braisedthe form you use when the cooking is done, or before a food name: braised pork
原始詞典資料6 筆記錄
以下是外部詞典記錄的用法，原文照列，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。
braisenoun詞源 1/bɹeɪz/
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A dish (usually meat) prepared by braising.
- Pot roast is typically a braise, as is osso buco.
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A sauce used for braising.
- Braised cabbage is cooked in a braise of sliced bacon, one or two thickly sliced onions, one or two sliced carrots, parsley, thyme, a bay leaf, and stock to nearly cover.
braiseverb詞源 1/bɹeɪz/
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cookingfoodlifestyleTo cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.
braisenoun詞源 2/bɹeɪz/
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Pagellus bogaraveo, syn. Pagellus centrodontus (sea bream)
這個拼法也被記錄為下列字的變化形：
資料來源：英文維基詞典 English Wiktionary（CC BY-SA 4.0）。 原文照列，未經改寫。