braise

While on an extended stay in England, he foraged on the property for greens he could add to a salad, or braise with bacon bits.

Braise the brisket for five to six hours, until the meat is fork tender.

Place the pan in the oven and braise the brisket for five to six hours, at which point it should be fork tender.

Serve warm in the gravy that accumulated during the long slow braise.

I like red cabbage, but you can braise green cabbage, napa, savoy, or bok choy this way.

Mix together a cup of Chablis wine and a cup of broth, season with pepper and salt; braise the ducks till they are tender.

Tie each piece of pigeon in a little bit of calico, and braise them till nicely tender.

Take four pigeons, truss and braise them in stock, then glaze them, dish them up against a block of fried bread.

We might do what the French call braise the end of the roast, if you like to see the effect of slow cooking.

They braise it four or five hours, and it makes the toughest meat tender.