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Why both marinate and braise?

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Why both marinate and braise?

wearybashful | Feb 25, 2008 11:07 PM

I've recently made a couple of recipes that call for marinating meat (in one case stewing beef, in the second lamb shanks) and then braising or stewing the meat in the marinade (plus a few other ingredients) for several hours.

I have to confess I skipped the marinating step. I don't understand why marinating first would make any improvement to just stewing in the marinade.

Will somebody explain please?

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