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POACH/SIMMER

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

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).

Bring a large pot of water to almost 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 cold.

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.