How to Use braise in a Sentence

braise

1 of 2 verb
  • He braised the beef in a wine sauce.
  • But the veg that braised with the wine sauce is not good.
    — Jenny Rosenstrach, Bon Appetit Magazine, 2 Apr. 2026
  • Sauté then braise the potatoes.
    — Karla Walsh, Better Homes & Gardens, 9 Dec. 2025
  • This braised short ribs recipe is cooked in a Dutch oven.
    — Liz Mervosh, Southern Living, 26 Dec. 2025
  • The next question was whether to roast it or braise it.
    — The New York Times News Service Syndicate, San Diego Union-Tribune, 24 Dec. 2025
  • What kind of cabbage is best for braising?
    — Andy Baraghani, Bon Appetit Magazine, 8 Jan. 2026
  • It can be used to braise, sear, steam, strain, sauté, fry and boil, as well as store food.
    — Christine Persaud, USA TODAY, 22 Dec. 2020
  • Then there’s the beef shank and brisket, both braised to peak fall-apart-y texture.
    — Rachel Karten, Bon Appétit, 6 Jan. 2020
  • Pair it with any red meat dishes — grilled, braised or roasted.
    — Dave McIntyre, Washington Post, 13 Sep. 2019
  • All can be steamed, roasted, braised, sauteed or turned into soup.
    — Caron Golden, San Diego Union-Tribune, 18 Oct. 2023
  • Then the domelike lid goes on top and the vessel moves to the oven to braise.
    — San Diego Union-Tribune, 31 Aug. 2022
  • Bok choy can be used in salads, or it can be steamed, braised, sautéed, or stir-fried.
    — Treehugger Editors, Treehugger, 7 Sep. 2023
  • Main dishes include miso black cod, braised short ribs and wagyu beef striploin.
    — Connie Ogle may 8, Miami Herald, 8 May 2026
  • Cover the pot with a lid, transfer to the oven and braise for 2 hours.
    — Robin Miller, USA TODAY, 7 Nov. 2022
  • Add the bones and braising liquids from the slow-cooker to the broth.
    — Cosmo Genova, Field & Stream, 20 Feb. 2020
  • The beef brisket pie ($8) is made with beef braised in red wine and spices for 18 hours.
    — Sarah Gish, kansascity, 14 May 2018
  • One of my favorite dishes to cook is chicken that is first seared and then braised.
    — cleveland, 6 Apr. 2020
  • This goes great with pork chops, braised chicken or warm flatbread and labneh.
    — Ben Mims, Los Angeles Times, 17 Sep. 2023
  • This cult-favorite cooking pan can be used to braise, sear, steam, strain, sauté, fry, boil.
    — Cnt Editors, Condé Nast Traveler, 23 May 2022
  • The legs and thighs on snow geese are meaty, and when braised are excellent tablefare.
    — Brad Fenson, Outdoor Life, 2 Apr. 2020
  • Fully frozen meat will cook more evenly when braised in liquid or cooked in a stew or soup.
    — Brandee Gruener, Southern Living, 22 June 2026
  • Fully frozen meat will cook more evenly when braised in liquid or cooked in a stew or soup.
    — Brandee Gruener, Southern Living, 29 Sep. 2025
  • Or they can be braised or cooked until the meat is falling off the bone in your slow cooker.
    — Stacey Lastoe, Southern Living, 10 Apr. 2026
  • Same for his restaurant, where beef tongue is braised in sour beer, then cooked down with sugar to form a glaze.
    — Washington Post, 19 Feb. 2020
  • Juicy braised chicken and andouille sausage can be added if someone wants meat or to spice up the dish.
    — Jordan Mendoza, USA TODAY, 24 Aug. 2023
  • The slow cooker does most of the work of braising the meat and vegetables.
    — Southern Living Editors, Southern Living, 22 Feb. 2024
  • Cabbage can be prepared and enjoyed steamed, boiled, braised, stir-fried, baked or stuffed.
    — Philip Potempa, Chicago Tribune, 16 June 2023
  • This braised chicken calls for orange wine, but a hodgepodge of white plus rosé would be fine, even great.
    — Emma Laperruque, Bon Appetit Magazine, 15 June 2026
  • It’s braised for hours until wobbly and tender enough to cut with a feather.
    — Jenn Harris, Los Angeles Times, 14 May 2026
  • Bone-in chicken thighs are seared, then braised in a creamy broth mixed with boursin cheese and orzo pasta.
    — Erin Merhar, Southern Living, 19 Apr. 2026

braise

2 of 2 noun
  • Sauté or braise celery, or add it to a stir-fry.
    — Nancy Lebrun, Verywell Health, 4 Aug. 2025
  • At this point, the braise is ready to serve straight from the skillet.
    — Los Angeles Times, 1 Apr. 2020
  • Keep the braise or soup over low heat for hours as a make-shift slow-cooker.
    — Tara Duggan, SFChronicle.com, 10 Oct. 2019
  • If that’s not doable, go ahead and throw some orange rind in your soup or braise.
    — Washington Post, 23 Dec. 2020
  • Use the scapes whole in a hearty, warm-weather-friendly braise.
    — Emily Saladino, Bon Appétit, 8 Mar. 2023
  • The potatoes had just the right creaminess, which meshed well with the braise.
    — Kiana Murden, Vogue, 8 June 2026
  • Think casseroles, baked pastas, and braises.
    — Alana Al-Hatlani, Southern Living, 18 Jan. 2026
  • For a cool-weather meal that feeds a crowd, consider a braise.
    — David Tanis, New York Times, 24 Nov. 2023
  • When used to make a braise, chicken thighs and carrots were tender and not mushy.
    — Nicole Papantoniou, Good Housekeeping, 9 Nov. 2020
  • Put pork pieces in the pan with the hot oil and braise on medium-high heat until seared on all sides.
    — San Diego Union-Tribune, 30 July 2019
  • Yet all that butter and syrup acts as a braise for the meat, keeping it evenly moist.
    — cleveland.com, 7 Mar. 2018
  • For tender cuts like pork chops, the secret to a great braise lies in the method, not in hours on the stove.
    — Inés Anguiano, Bon Appétit, 13 Feb. 2024
  • The leg and thigh are removed as one piece to be cooked low and slow, most often in a braise or gumbo.
    — Outdoor Life, 8 Mar. 2021
  • The advertised sweet tea braise seems to be missing in action.
    — Washington Post, 25 June 2021
  • Cover and transfer pan to the oven, and braise until very tender, about three hours.
    — Meghann Foye, Redbook, 15 Mar. 2013
  • This Afghan braise stars not just spinach as the green blast, but also a wallop of green onions and cilantro.
    — Scott Hocker, TheWeek, 26 Mar. 2026
  • The tenderness that dark meat chicken is known for gets turned up to 11 with a braise.
    — Alex Delany, Bon Appetit, 19 Feb. 2018
  • Dates are paired with their cousin coconut in this deeply warming, slightly spicy chicken braise.
    — Ben Mimscooking Columnist, Los Angeles Times, 22 Jan. 2023
  • Return the pork chops to the pan, cover and braise until just cooked through, about 5 minutes.
    — Katie Lee Joel, Marie Claire, 1 Apr. 2015
  • Try using it instead of stock for your next stew or braise and save yourself time, effort, and money.
    — Claire Saffitz, Bon Appetit, 30 Apr. 2018
  • Just one tablespoon can completely transform a braise or stir-fry.
    — Chris Morocco, Bon Appetit Magazine, 29 Jan. 2026
  • Top round is a lean cut that can take a long braise to tenderize it and infuse it with flavor without falling apart.
    — Chuck Blount, San Antonio Express-News, 25 Oct. 2021
  • The acidity contrasts the fattiness of the ham and broth, and brings the whole dish to life after a long braise.
    — Lisa Cericola, Southern Living, 25 Oct. 2023
  • The precision of a dice, the perfection of a julienne, the longer the braise — these are all symbols of care.
    — Sari Botton, Longreads, 2 Oct. 2017
  • This braise is enticingly aromatic thanks to hard cider, garlic and herbs, all of which play well with the rich dark meat.
    — Washington Post, 19 Feb. 2022
  • Then, caramelize onions and apples, along with beer, to create a braise for simmering the links into rich goodness.
    — Jeanmarie Brownson, chicagotribune.com, 11 June 2019
  • Fry, poach, braise, and sauté; this pan can be used on the stovetop and in the oven for multifunctional cooking.
    — Mia Huelsbeck, PEOPLE, 20 Apr. 2026
  • The thick walls and heavy lid on a cast-iron pot will also be better for moisture retention for a braise or any long, slow cook in the oven.
    — Emily Johnson, Bon Appetit Magazine, 22 Sep. 2025
  • This smoky black-bean braise, for instance, is the sort of ur-comfort food a person from most anywhere would happily lay claim to.
    — Kitty Greenwald, WSJ, 15 Mar. 2018
  • The oil slick is where the flavor is, fortified by the flintstone heat of chiles across long and short fibers of beef rendered soft in the long, slow braise.
    — Mike Sutter, ExpressNews.com, 3 Sep. 2020

Some of these examples are programmatically compiled from various online sources to illustrate current usage of the word 'braise.' Any opinions expressed in the examples do not represent those of Merriam-Webster or its editors. Send us feedback about these examples.

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