For Braixen, it says
braise to fry lightly over heat
Braising is actually more of a pot roast.
...typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor). Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. - Wikipedia