Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine or in a tray. ... add vegetables and herbs for flavor. Poaching is often considered a healthy method of cooking, because it does not use fat to cook or flavor the food. The cooking liquid can be kept and used as a base for soups. Serves 4 Total Time: 1 hour 40 minutes
2 1/2-3 lb round beef roast
2 carrots, chopped
2 stalks celery, chopped
1 medium onion, unpeeled, studded with 3 whole cloves
1 1/2 teaspoon salt
1/4 teaspoon pepper
3 sprigs parsley
2 tablespoons cider vinegar
3-4 tablespoons prepared horseradish
1/2 cup yogurt
1/2 cup whipped cream
Fresh chives, chopped for garnish
Split roast in half lengthwise, cutting almost through. Open it like a book to form a rectangle, about 1 1/2” thick. Place beef in a large deep skillet add in the carrots, celery, onions, salt, pepper and parsley. Add water to barely cover. Bring to boil, skimming solids as they rise to the top. Cover. Simmer for 1 hour 15 minutes for medium rare meat. Cool in broth for 15 minutes to serve warm (or refrigerate to serve chilled, if preferred).
For the horseradish sauce: blend the prepared horseradish and vinegar in a small bowl, stir in yogurt and fold in whipped cream. Garnish with chives. Slice meat and serve with sauce and boiled potatoes. Yum Yum!