Simmered or stewed meat is cooked completely submerged in liquid. The pan is covered, brought to simmering, not boiling, and cooked until the meat is tender. Fracassees are stews in which the meat is first browned in fat. Stews, unlike other simmered meats, are served in their own cooking liquid mixture, thickened or not, as desired, and usually contain vegetables added during the last hour of heating. Cured meats, such as corned beef or tongue and fresh beef brisket cuts, are commonly prepared by stewing. They are not browned first, and the cooking liquid, which has very little flavor, is usually discarded.