To reduce in volume by boiling.
To become reduced (to the most central elements or ingredients: to the essence, core, or implication for action).
To reduce (to the most central elements or ingredients: to the essence, core, or implication for action).
To cook in a small amount of liquid, in a covered pan, somewhere between steaming and boiling.
A sauce used for braising.
A dish (usually meat) prepared by braising.
Pagellus bogaraveo, syn. Pagellus centrodontus (sea bream)