braise

• Verbo usado na culinária para designar o processo de dourar o alimento (geralmente carne ou legumes) em gordura e depois cozinhá-lo lentamente, em panela tampada, com pouca líquido.

A verb used in cooking to indicate the process of browning food (usually meat or vegetables) in fat, then cooking it slowly in a covered pot with a small amount of liquid.

1. Cook in liquidB2formalculinary

   To cook food, typically meat or vegetables, slowly in a small amount of liquid in a closed pot.

   Cozinhar em líquido

   • She braised the beef in red wine for several hours.
   • The chef braised the carrots with herbs and butter.
   • Braising is a great method for tenderizing tough cuts of meat.

   Sinônimospot roastsimmerstew