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Reply to "Pot roast/beef - so much fat!"
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[quote=Anonymous]Oh and the braises I do don’t involve basting. Liquids go in a Dutch oven with the seared meat and you cook it covered. When the meat is done, the liquid may be thinner than you want for serving so you boil it down (after removing the meat) and/or thicken it with flour (slurry or beurre manie).[/quote]
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