Harlan Messinger wrote:

> An article in this month's Gourmet discusses Harold McGee, author of
> "On Food and Cooking", which many restaurant kitchens, reportedly, use
> as a bible, and which is coming out in an entirely reworked edition
> next month. According to the article, "the original [edition] is
> renowned for having destroyed the myth, popularized in the mid-1800s
> by German chemist Justus von Liebig, that searing meat would seal in
> its juices."
>
> I've made any number of current recipes that call for browning meat
> before braising or stewing it. Is McGee mistaken? Are the authors of
> these recipes out of touch with modern science on the subject? Is the
> pre-searing being done for some reason other than to seal in the
> juices? Or can I safely skip the inconvenience of the browning step
> from now on?
>

You can skip the searing and cook your meat in the liquid. It was be
cooked, but I don't think it will be as nice or taste as good. My wife
taught me the art of braising. She was always good at it and makes
incredible beef stew, ox tails and beef short ribs. It helps to get a
nice rich colour and taste. Long slow cooking gives it the texture.