braise

A dish (usually meat) prepared by braising.

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

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.”

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

A kind of small charcoal used for roasting ore.

To join two metal pieces, without melting them, using heat and diffusion of a jointing alloy of capillary thickness.

To burn or temper in fire.

Pagellus bogaraveo, syn. Pagellus centrodontus (sea bream)