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brasare

to braise

Braising is to sear and then slow cook meat (usually beef) in a small amount of wine or broth.

Brasato al Barolo is a classic Piedmontese dish: beef is marinated in Barolo wine with onions and carrots, and then braised until it's meltingly tender.

Text © Dana Facaros and Michael Pauls

Images by: Arnold Gatilao