braises

1. A dish (usually meat) prepared by braising.

   Pot roast is typically a braise, as is osso buco.

2. 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.

verb

To cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.

noun

Pagellus bogaraveo, syn. Pagellus centrodontus (sea bream)

noun

A kind of small charcoal used for roasting ore.

1. To join two metal pieces, without melting them, using heat and diffusion of a jointing alloy of capillary thickness.
2. To burn or temper in fire.