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Braising and stewing are two excellent methods of cooking tougher, less-expensive cuts of meat. The more sinewy parts of an animal need long, slow cooking in liquid to achieve tenderness. Both braising and stewing involve six steps: seasoning and flouring, browning, adding vegetables, deglazing, slow cooking, and finishing.
For the full article, check out the new issue of Wine Spectator, on newsstands August 16, 2007.
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