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[quote=Anonymous]short ribs, pot roast, other slow cooked beef--you need to brown it on all sides first to develop a crust. The fond in the pan is then used to flavor the mirepoix. Then boil the broth and wine and then braise (whether in a crock pot or in a braiser in the oven. Putting raw meat into liquid in a crock pot is sub-optimal. [/quote]
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