Foodie Vocab #22 – Braise

Every week at Chew on That, we test your foodie vocabulary by quizzing you on a new foodie word and supply delicious recipes to match!

This week’s word is: Braise (verb). Pronounced: \bre-z\

Please choose the most appropriate definition for Braise:

a.) Adding liquid or flavoring to fruit.
b.) To cook by sautéing in fat and then simmering slowly in very little liquid.
c.) Slice or chop into very small pieces.
d.) Serve slightly cooked or almost raw.

If you chose b.) to cook by sautéing in fat and then simmering slowly in very little liquid, then you are correct!


Braising is an old technique, traditionally used to make tough or non-premium meats, fish, vegetables or poultry tenderer.

The first step of this technique involves browning the meat over a high heat. After that you can either add broth or wine and put it in the oven, or cook it over a low heat on top of the stove until it is juicy and tender. Either method is quick and easy and results in a delicious meal.

Some common foods that are braised are pot roast, Swiss Steak, goulash and sauerbraten. The word “braised” can also be found in the title of the recipe as well, such as Braised Artichokes with Little Onions and Bacon. This is the perfect way to serve this spring staple that will even have the kids asking for more.


12 small or 6 large artichokes, trimmed, halved lengthwise, and chokes removed if necessary
1 pint boiling onions, boiled in water to cover for 1 minute, drained, and peeled; or 1 16-ounce package baby onions, thawed
1/2 lb. slab bacon, cut into thick chunks, fried until beginning to crisp, and drained on paper towels
1 large ripe tomato, seeded and coarsely chopped
2 Tbs. good-quality olive oil
1 C. dry white wine
1 scant tsp. dried Italian herbs, such as oregano, marjoram, rosemary, and thyme, or a prepared mix
Salt and freshly ground black pepper to taste


Combine all the ingredients in a large heavy saucepan. Cover and simmer over low heat until the artichokes are very tender, 40 to 45 minutes. Remove the cover and boil for a short time to reduce the sauce slightly. Serve warm, or at room temperaturewith the sauce spooned over.

Makes 6 servings

More Like This
Artichokes Braised With Green Onions and Sugar Snap Peas
Braised Chicken And Cabbage
Braised Chestnuts

Make the most of your food budget by buying less expensive cuts of meat, poultry and fish by braising them. And don’t forget technique this works great with vegetables too!

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