The Collaborative International Dictionary of English v.0.48:

Braise \Braise\, Braize \Braize\, n. [So called from its
   iridescent colors.] (Zool.)
   A European marine fish (Pagrus vulgaris) allied to the
   American scup; the becker. The name is sometimes applied to
   the related species. [Also written brazier.]
   [1913 Webster] Braise

The Collaborative International Dictionary of English v.0.48:

Braise \Braise\, Braize \Braize\, n. [F.]
   1. Charcoal powder; breeze.
      [1913 Webster]

   2. (Cookery) Braised meat.
      [1913 Webster]

The Collaborative International Dictionary of English v.0.48:

Braise \Braise\, v. t. [F. braiser, fr. braise coals.] (Cookery)
   To stew or broil in a covered kettle or pan.
   [1913 Webster]

         A braising kettle has a deep cover which holds coals;
         consequently the cooking is done from above, as well as
         below.                                   --Mrs.
                                                  Henderson.
   [1913 Webster]

WordNet (r) 3.0 (2006):

braise
    v 1: cook in liquid; "braise beef"