Poaching Variety Meats

Poaching suits many variety meats, particularly tongue, head and parts of the stomach, which become tender after slow moist cooking. Brains, however, are gently poached to keep them firm. Poaching may be done in salted water, but court bouillon is generally preferred as the vinegar, lemon juice or wine contained in it helps tenderize tough meats. Herbs and pepper in the bouillon add flavor.

Provided the original court bouillon was not too strongly flavored, liquid from poaching variety meats can be strained, then reduced and spooned over the meat, a method popular with calf’s head. Meats such as tongue may be poached and then baked with a little liquid, basting often to produce a shiny glaze, or the liquid may be used in a velouté sauce to accompany the meat.