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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 or brasà 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 & Michael Pauls
Image by Arnold Gatilao