Braise is a cooking technique that involves searing the food in fat and then simmering it in a covered pot with a small amount of liquid. The term braise comes from the French verb 'braiser, ' which means to COOK slowly in a covered pot. The crossword solution for the term braise is 'COOK, ' which is an apt description of this method of cooking. Braising is a great way to tenderize tougher cuts of meat, as well as vegetables, and can be used to make a variety of dishes.