POACH/SIMMER

THIS COOKING METHOD USES MOIST, GENTLE HEAT TO TRANSFORM LOWER-PRICED BEEF AND LAMB CUTS INTO FLAVOURSOME, MOIST, TENDER MEAT.

POACH 970X300
HOW TO POACH / SIMMER

STEP ONE:

Trim any excess fat from meat and rinse if using corned meat. Tie meat in compact shape if necessary and weigh to calculate cooking time (see below).

STEP TWO:

Bring a large pot of water to almost simmering, then place meat in pot. Add flavourings, eg vegetables, herbs, spices and seasonings.

STEP THREE:

Bring to a simmer but do not boil, then reduce heat to low. Skim often. Cover and cook gently until tender when tested with a skewer.

STEP FOUR:

If serving hot, remove pot from heat, leaving meat in liquid for 15 minutes before carving. If serving cold, leave meat covered in liquid until cold.
TIPS FOR TOP RESULTS
  • COOK GENTLY

    This will give the most tender results.
  • ARRANGE MEAT IN A SINGLE LAYER IN THE POT

    This will ensure even cooking.
  • ACCOMPANYING SAUCES

    These can be made from well flavoured simmering liquid.
  • TO TELL WHEN SIMMERING LIQUID IS READY

    Look for tiny bubbles that begin to rise slowly to the surface, bursting occasionally.
Cooking times
  • Fresh Beef: 30-40 minutes per 500g
  • Corned Beef: 45-60 minutes per 500g
BEST CUTS FOR POACHING AND SIMMERING

BEEF CUTS

LAMB CUTS

 

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