Etymology
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braise (v.)

"to stew in a closed pan with heat from above and below," 1797, braze, from French braiser "to stew, cook over live coals" (17c.), from braise "live coals," from Old French brese "embers" (12c.), ultimately (along with Italian bragia, Spanish brasa) from Proto-Germanic *brasa, from PIE root *bhreu- "to boil, bubble, effervesce, burn." Related: Braised; braising.

Entries linking to braise

*bhreu- 
also *bhreuə-, *bhreəu-, Proto-Indo-European root meaning "to boil, bubble, effervesce, burn," with derivatives referring to cooking and brewing.

It forms all or part of: barm; barmy; bourn (n.1) "small stream;" braise; bratwurst; brawn; brawny; braze (v.1) "to expose to the action of fire;" brazier; Brazil; bread; breed; brew; broth; broil (v.2) "to quarrel, brawl;" brood; effervesce; effervescence; effervescent; embroil; ferment; fervent; fervid; fervor; imbroglio.

It is the hypothetical source of/evidence for its existence is provided by: Sanskrit bhurnih "violent, passionate;" Greek phrear "well, spring, cistern;" Latin fervere "to boil, foam," Thracian Greek brytos "fermented liquor made from barley;" Russian bruja "current;" Old Irish bruth "heat;" Old English breowan "to brew," beorma "yeast;" Old High German brato "roast meat."
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Definitions of braise

braise (v.)
cook in liquid;
braise beef
From wordnet.princeton.edu

Dictionary entries near braise

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bramble

bran

branch

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