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The poaching process cooks beef with the use of simmering liquid in a covered pan. The liquid is brought to a boil, the beef is placed in the boiling liquid, the heat is reduced so that the liquid is at a gentle simmer, and the pan is covered.

Braising is a process of slow cooking tougher cuts of meat in liquid in order to add flavor and to moisten and tenderize the meat. This technique is also known as pot-roasting.