Poach / Simmer

This cooking method uses moist, gentle heat to transform lower-priced beef and lamb cuts into flavoursome, moist, tender meat.

HOW TO SIMMER

• Trim excess fat. If using corned meat, rinse.
• Tie meat in compact shape if necessary and weigh to calculate cooking time (see below).
• Bring a large pot of water almost to simmering, then place meat in pot. Add flavourings, eg vegetables, herbs, spices and seasonings.
• 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.
• 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 cool.

When using a pressure cooker, allow for one third of the normal cooking time for simmering or stewing

Cooking times

• Beef fresh 30-40 minutes per 500g
• Beef corned 45-60 minutes per 500g

Tips for top results

• Cook gently for most tender results.
• Arrange meat in a single layer in the pot to ensure even cooking.
• A well flavoured simmering liquid can be used in sauces to accompany the meat.
• Simmering liquid is ready when tiny bubbles begin rising slowly to the surface, bursting occasionally.

Best cuts for simmering:

Fresh or corned silverside, blade, chuck, topside, thick flank, shin, brisket.

Best cuts for the pressure cooker:

Blade, chuck, shank/shin, oxtail, spare ribs, silverside, brisket, tongue.