Translation of braise in Spanish:


estofar, v.

Pronunciation /breɪz/

transitive verb

  • 1

    braised veal ternera en su jugo
    • All sorts of casseroles, stews and braised dishes work well cooked in just one pot, but you can also consider soup for starters and steamed or baked sponge pudding afterwards.
    • You know what that means: think of a slowly braised oxtail stew that you can eat with a fork or spoon, without recourse to a knife.
    • The veal with chilli and braised salad was, I must confess, excellent.
    • Drizzle some braised garlic and lemon sauce around the dish and garnish with chervil.
    • Less tender cuts of steak are braised with root vegetables, or made into stews, pies, or steak and kidney pudding or pie.
    • The food is both inventive and hearty - braised belly pork with black pudding, anyone?
    • The grapes sizzled, sputtered, and melted into syrup, basting and braising the sausages in their bubbling juices.
    • This recipe takes the nontraditional shortcut of having you braise the pork.
    • Or try braising it lightly as you would spinach.
    • The fennel should have been slowly braised in oil for two hours (with garlic and herbs).
    • Slow-cooking, braising, and stews are (generally speaking) the best dishes to use lean cuts of meat.
    • One day they'll have braised veal cheeks; another, chicken livers Toscana.
    • It was braised, succulent, savoury, fat-free, and served in its cooking liquid - which had been only slightly reduced.
    • With practice, one may saute, bake, steam, braise, simmer, or sear just about anything.
    • Cooking it that way makes it sweet - kind of like braising endive.
    • Have something that involves stewing or braising that you just don't have time to do at home.
    • Rather, expect braised lettuce, mackerel, and lots of cheap, filling pasta.
    • I had the braised red cabbage, which was slightly sweet and tangy.
    • This dish was sitting on a larger plate, which was filled with creamy mashed potato, steamed cauliflower and carrots and braised leek.
    • A perfectly braised shank on buttery mash surrounded by vegetables set the tastebuds going before the plate was even put down on the table.