Instructions: Given the background description of some cooking related query, summarize the question into a title
Input: I am cooking a meat stew with a delicious, fatty bunch of oxtails. Initially when browning the meat, I didn't get a sufficient amount of caramelized glaze around the oxtails and none of the fat melted into the stew.Is it possible to pull out the meat for a second sear, browning it thoroughly then reducing with the stew? Are there better ways to "save" the stew?
Output:
Can I "re-caramelize" meat after a failed braising attempt?