Eggs, chicken, salmon, these are all things that come to mind when one thinks of the technique of poaching. But, as Dorie Greenspan sees it, the most elegant way to enjoy a nice cut of red meat is to infuse the beef with the flavors of a broth by using this very method.

Dear Lynne, My wife and I are in the process of buying half of a cow, and it's some great beef. The people who process it are quite flexible, but I don't know the language to advise them with.