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This is part of a series
covering the various beef cooking methods, each part of the
series describes in a step by step fashion how to use the following
moist and dry heat methods.
Poaching is a
fast cooking method for tender roasts of beef like the tenderloin and
ribeye and less tender, but not tough, cuts like the eye of round or
chuck.Braise-Simmering/Stew-Poach-Panbroil-Roast-Broil-Grill-Panfry and Stirfry Cooking In Liquid...POACH TOOLS
Sharp Knife-Meat Thermometer-Tongs-Long Meat Fork-Dutch Oven DIRECTIONS Rub the roast well with spices of choice, brown roast on all sides in a small amount of oil in a Dutch Oven. Discard excess drippings. Cover roast completely with liquid of choice, water, wine etc Bring liquid to a boil, reduce heat and simmer (closed lid) until roast is 5- 10 degrees BELOW desirable pemperature (130ºF for rare, 140ºF for mediumrare or 150ºF for medium) When done reovve and cover with aluminum foil for 10 minutes before carving Timetable for Popular
Poaching Cuts
CUT
WEIGHT MINUTES/LB
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