a verb and also, less often, a noun, indicating a method of cooking with a small amount of liquid in a closed vessel. Some vegetables are braised, but the technique is used mainly for meat dishes. Braised oxtail is a well-known example in England.
The term, derived from the French braiser, first came into use in English in the mid-18th century. Few other languages have a term with the same meaning; for example, there is no Italian or Spanish equivalent. See, however, korma for a Middle Eastern and W. Asian equivalent. And French, the richest language in this respect, has two other terms, à l'étouffée and à l'étuvée, which are virtual equivalents for ‘braised’.
The term pot-roast has almost the same meaning as braise, although the technique has a different origin, best explained by quoting the Irish author Florence Irwin (1949), who deserved, if anyone did, the title of her own book The Cookin' Woman:
Even 30 years ago there were a few ranges in farmhouses. These and also the cottages had hearth fires or open grates in their kitchens. All roasting was done in a pot-oven. These ovens were pots with flat bottoms standing on three legs. The lids were depressed. Sometimes they were suspended over the peat fire on the crook and on the lid red turn (peat) embers were placed. When there was a hearth fire, some embers were taken to the side of the main fire, the pot placed over these on the hearth, and embers placed on top, thus having both upper and under heat.
In this pot the fowls were roasted, also joints of beef. When basting had to be done the lid and embers were removed and replaced when the meat had had due attention.
Although pot roasting has gone on for a long time, Mariani (1994) observes that the term first appeared in print in 1881.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
Irwin, Florence (1949), The Cookin’ Woman: Irish Country Recipes & Others, Edinburgh: Oliver & Boyd.
Mariani, John (1994), The Dictionary of American Food and Drink, 2nd rev edn, New York: Hearst.
