braizing

-- Meat cooked by the method of braizing, which is in reality a combination of stewing and baking, is first subjected to the intense dry heat of the oven and then cooked slowly in the steam of the water that surrounds it.

Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

Does that make much of a difference with braizing, as opposed to grilling or bbqing?

The Volokh Conspiracy » Braised Boneless Short Ribs with Leeks and Mushrooms 2009

The methods of cooking with moist heat, that is, through the medium of water, are boiling, simmering, steaming, dry steaming, and braizing.

Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads

-- The process of braizing may be applied to tongue as well as to other parts of beef.

Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

A pot roast is the result of a modification of the braizing method.

Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads

-- Cooking meat in an oven in a closed pan with a small quantity of water constitutes braizing.

Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads

The methods of cookery that may be applied to meat include broiling, pan broiling, roasting, stewing or simmering, braizing, frying, sautéing, and fricasseeing.

Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

The meat may be left raw or it may be prepared by any desirable cooking process, such as frying, fricasseeing, braizing, etc.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

The quick methods of cookery may be applied to the more desirable cuts of the round, but the lower round or the vein is generally used for roasting, braizing, or stewing.

Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

The so-called double roasting pans are in fact braizing pans when they are properly used.

Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads