To braise is to cook meat or vegetables slowly, in a small amount of liquid, in a pot with the lid on. You often brown the food in a little oil first, then add wine, stock, or water, cover it, and let it go gently until it is soft.

To braise is braise 這個動作是 to cook meat or vegetables slowly慢慢烹煮肉或蔬菜, in a small amount of liquid用少量的液體, in a pot with the lid on在蓋著蓋子的鍋子裡。You often brown the food in a little oil first你通常會先用一點油把食材煎出焦香色, then add wine, stock, or water再加入酒、高湯或水, cover it蓋上蓋子, and let it go gently until it is soft讓它小火慢煮到變軟。

The closed pot keeps the steam in, so the food cooks in its own juices plus that little liquid — not swimming, as in a stew, and not dry, as in an oven roast.

The closed pot keeps the steam in密閉的鍋子把蒸氣留在裡面, so the food cooks in its own juices plus that little liquid所以食材是用自己的湯汁加上那一點液體煮熟的——not swimming, as in a stew不像燉湯那樣泡在大量湯汁裡, and not dry, as in an oven roast也不像用烤箱烤那樣乾。

Chefs use the word a lot; home cooks may just say slow-cook or stew, though stew usually has more liquid. You can braise beef, pork belly, lamb, tofu, or hard vegetables like celery and carrot.

Chefs use the word a lot廚師很常用這個字; home cooks may just say slow-cook or stew家庭煮夫煮婦可能只會說 slow-cook 或 stew, though stew usually has more liquid雖然 stew 通常湯汁更多。You can braise beef, pork belly, lamb, tofu你可以 braise 牛肉、五花肉、羊肉、豆腐, or hard vegetables like celery and carrot或是像芹菜和紅蘿蔔這種比較硬的蔬菜。

The noun braise is rarer: people mostly use the verb, or the -ed form before a food name.

The noun braise is rarer braise 當名詞用比較少見: people mostly use the verb大家大多用動詞, or the -ed form before a food name或是在食物名稱前面用 -ed 的形式。