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When meats are browned in the oven as the first stage of a braise, they release a considerable amount of liquid. This liquid has little flavor unless it is boiled down until it caramelizes. This preliminary caramelization enhances the flavor of braised meats and certain stews but must be carried out carefully to avoid burning the juices. Nowadays, ingredients for stocks and braised dishes are usually browned separately or in stages, so there is less risk of over- or undercooking.