고기나 채소를 기름에 살짝 볶은 후 소량의 액체를 넣고 뚜껑을 덮어 낮은 온도에서 오랫동안 익히다.
To fry food lightly and then stew it slowly in a closed container with a small amount of liquid.
예문:
"The chef decided to braise the lamb shanks for four hours until the meat was falling off the bone."
"You should braise tougher cuts of meat to make them tender and flavorful."
"She chose to braise the beef in a rich red wine sauce for the dinner party."