In one sentence, describe what the following article is about: The three most important groups to market to via email are your current customers, past customers, and prospective customers. Use a spreadsheet to create a database of their names and email addresses. If you don’t already have the email addresses, you’ll need to start collecting them. To build your list, use your website, storefront, front desk, and every phone call to request your visitor's email address.  Keep a clipboard at the front desk or storefront of your business for people to sign up for your email list. Entice them into signing up by offering discount coupons and other advantages that will only be sent via email. Make it relevant to what they are currently doing. Are they reading a long how-to guide? Then offer a summarized actionable checklist in exchange for their email. All you need is their name and email address to get started. Don’t ask for too much information at this point. Many people will be reluctant to sign up for an email list unless you assure them you will keep their email addresses and personal information private. This should be promised upfront. Along with the initial promise, you should develop a privacy statement that will be included at the bottom of every email you send out. This statement should be brief and to the point.  Privacy statements should state that your company will never give out email addresses to third parties and will only be used for the purposes of marketing your company’s products and services. It should also be mentioned that the email content is confidential and intended only for the individual named. Also state that if the email has been received in error, the recipient should notify the company so that their email can be deleted from the email list.  Example: Your privacy is important to us. We will not disclose your personal information to any third party unless you have given us consent or we are required to do so by law. If you do not wish to receive communication from this company, you can opt out by replying to this email and notifying us. Keep email addresses organized in spreadsheets and make sure you separate them. At minimum, you should have the emails broken into lists of current customers, past customers and prospective customers. Creating separate email lists allows you to send different emails to the groups, each with their own targeted content. As you go along, you can get more specific with your lists for even better targeting.  Keeping separate lists also helps you to prevent spamming them with irrelevant content, which reflects poorly on your company.  It’s important to build relationships with your recipients through email marketing. Targeted lists with relevant content will help you do that.
Summary: Build your email list. Promise privacy. Create different email lists.

Meanwhile, season the veal brisket with salt and pepper on all sides. Add the oil to an oven-safe Dutch oven and heat over medium-high for a couple of minutes, letting it become thinner and easier to spread across the bottom of the Dutch oven. Veal brisket is usually browned while beef brisket is often prepared without being browned. The flavor of veal is improved more dramatically on browning than the flavor of beef, at least as far as oven-cooked brisket is concerned. Add the veal brisket to the hot oil and sear on each side, turning with tongs as needed, until all sides are lightly browned. This should take about 3 to 5 minutes per side. When done, remove the brisket from the Dutch oven and keep warm. Add these ingredients to the remaining oil in the Dutch oil and cook, stirring frequently, until the onions begin to wilt and turn golden and translucent. This should take another 4 minutes or so. If there is little to no oil left in the Dutch oven when you add the vegetables, add another splash of oil so these ingredients can be sautéed in fat. Add the bay leaf, thyme, rosemary, parsley, and white wine to the Dutch oven. Simmer over medium-high heat for 2 to 3 minutes.  Stir the bottom of the Dutch oven, scraping up any stuck bits of veal or vegetables in the process. These small bits are packed with flavor, so you do not want to lose them. If you want to remove the herbs before serving the veal brisket, place them inside a small satchel made of cheesecloth. This is not strictly necessary, though, since the bay leaf is the only one that really needs to be removed and it is usually easy enough to spot and remove on its own. Return the veal brisket to the Dutch oven and add the crushed tomatoes. Cover the pot. Use the lid to your Dutch oven. If it does not have a lid, cover tightly with aluminum foil. This should take about 2 1/2 to 3 hours. Keep the Dutch oven covered for the duration of the cooking process, only removing the lid to check for doneness. Check the internal temperature of the brisket with a meat thermometer. The temperature should be between 190 and 200 degrees Fahrenheit (88 to 93 degrees Celsius) when safe and tender enough to eat, and the meat should be easy to pull apart. Remove the veal brisket from the oven and let it rest for 20 minutes before carving and serving it.  Slice the brisket across the grain to produce more tender slices of veal. You can also serve the brisket with its cooking juices for a more intense flavor. Skin the fat from the surface of the cooking liquid using a spoon before ladling the liquid over carved slices of meat.
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One-sentence summary -- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Heat oil in a large Dutch oven. Sear the brisket on all sides. Briefly cook the onions, carrots, and garlic. Add the seasonings and white wine. Return the brisket to the Dutch oven with the tomatoes. Roast until tender. Let rest before serving.

Problem: Article: Heat the oil until its surface begins to shimmer and the skillet is hot. Use tongs to remove them from the marinade and place them on the skillet. Reserve the marinade in its container. Sear on one side for 30 seconds. Flip the steaks and sear for another 30 seconds. It should be large enough to hold all of the steaks with no overlap. Try to distribute it evenly over the steaks. Add extra salt and pepper to taste. Remove them from the oven and allow to cool for five minutes. Transfer the steaks to a serving platter and serve.
Summary:
Preheat the oven to 190°C/375°F. Heat one tablespoon of olive oil in a cast iron skillet. Sear the steaks on both sides. Transfer the steaks to a baking dish. Pour the remaining marinade over the steaks. Bake the steaks for 30 minutes.