braise 
(brāz)
(brāz)tr.v. braised, brais·ing, brais·es
To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container.
[French braiser, from braise, hot charcoal, from Old French brese, of Germanic origin; see bhreu- in the Appendix of Indo-European roots.]