German Phrase
Brate das Fleisch an, dann lass es langsam schmoren.
Meaning
First fry the meat in a pan, then let it cook gently over low heat until it becomes tender. The instruction emphasizes a two‑step cooking process: a quick sear followed by a slow simmer.
When to use
Use this sentence when giving step‑by‑step cooking instructions, especially in a recipe for stews, braised dishes, or any meat that benefits from an initial sear and a later slow cooking phase.
✦Grammar Breakdown
BratedasFleischan,dannlasseslangsamschmoren.
Trennbares Verb (anbraten)
‘anbraten’ is a separable verb; in the imperative the prefix ‘an’ moves to the end: ‘Brate … an’.
Kausativ mit ‘lassen’
‘lassen’ + infinitive creates a causative meaning: ‘lass es schmoren’ = ‘let it simmer’.
Adverbposition
Adverbs like ‘langsam’ usually stand directly before the infinitive they modify.
Temporal conjunction ‘dann’
‘dann’ links two sequential actions, similar to ‘then’ in English.
Artikel ‘das’
‘das’ is the neuter definite article matching ‘Fleisch’ (neuter noun).
🗨In Conversation
Brate das Fleisch an, dann lass es langsam schmoren.
Fry the meat first, then let it simmer slowly.
Alles klar, ich stelle die Hitze danach auf niedrige Stufe.
Got it, I’ll turn the heat down after that.
✕Common Mistakes
Brate das Fleisch.
Missing the separable prefix ‘an’; the correct imperative is ‘Brate … an’.
lass langsam es schmoren.
When using ‘lassen’ as a causative, the infinitive must stay at the end; the phrase is correct, but learners often drop ‘es’ or place ‘langsam’ after ‘schmoren’.
Brate das Fleisch an dann lass es langsam schmoren.
Avoid using ‘dann’ with a comma splice; the comma after ‘an’ already separates the clauses, but a comma before ‘dann’ is optional in spoken German.
↔Alternatives
Brate das Fleisch zuerst, dann gare es bei schwacher Hitze.
Sear the meat first, then cook it on low heat.
Brate das Fleisch an und lasse es anschließend sanft schmoren.
Fry the meat and then let it gently braise.
Zuerst das Fleisch anbraten, danach langsam schmoren lassen.
First sear the meat, then let it simmer slowly.
Cultural Tip
In German cuisine, ‘schmoren’ (to braise) is a classic technique for tougher cuts of meat. The initial sear (Anbraten) creates a flavorful crust, while the slow simmer melds flavors and tenderises the meat. German recipes often stress the importance of low, steady heat rather than a rapid boil, which can make the dish dry.