Meats are not often simmered. Part of the reason simmered meats are not as popular may be that they lack the kind of flavor produced by browning with dry heat.
However,simmering is used effectively for less tender cuts for which browning is not desired or not appropriate. Popular examples of simmered meats are cured products such as ham and corned beef, fresh or cured tongue, fresh beef brisket, and white stews such as veal blanquette.
The term stewing means cooking small pieces of meat by simmering or braising (a composite method that includes both browning and simmering). Stews cooked by braising are covered in the next section.
One difference between stews and many other simmered meats is that stews are served in a sauce or gravy made of the cooking liquid.
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