How to Poach Beef

Long considered one of the healthiest ways to prepare beef, poaching doesn’t enjoy the popularity it should outside of the gourmet kitchen. A surprisingly easy method of beef preparation, poaching, once mastered, becomes a fast favorite of many cooks. Follow some easy guidelines and you’ll be well on your way to poaching.

Difficulty: Moderately Easy

Instructions

1. Choose a cut of beef suitable for poaching. Luckily, this leaves you with many choices. Beef tenderloins are a favorite for poaching but steaks and shallow roasts also poach well.

2. Pick a quality pot for poaching. A cast aluminum pot with an enameled finish is a good choice. Choose one with a thick bottom to distribute heat evenly through the simmering process.

3. Prepare the poaching liquid. You may poach with plain water but most cooks prefer to use a broth and popular beef seasonings, such as Worcestershire sauce, onion flavoring or tarragon. Flavors will be absorbed into the beef so consider that before adding them to the pot.

4. Put a little acid in the broth to break down the protein in the beef. Either lemon juice or vinegar, when added at the rate of ¼-cup per quart of broth will tenderize the beef without affecting the flavor.

5. Simmer the meat on low heat until done. The time will vary depending upon the thickness of the cut. For a thick steak, five minutes is a good average poaching time. The liquid should barely simmer in order to cook the beef to a tender finish.

6. Remove the meat carefully with a slotted spatula and serve immediately.

Tips & Warnings

• Add vegetables and cook for a couple of minutes before adding the meat and reducing the heat to a simmer for added flavor and a one-pot meal.
• Don’t boil the meat. Simmer it very gently or you may end up with a tough, rubbery meal.

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