Most recipes I've seen for corned beef don't call for searing first; but I've seen some that do.
I'm wondering if any desirable complexities of flavor can be attained by carmelizing a corned beef before boiling; or if the boiling process would cause any possible benefit to be "washed" away.
Also, I don't know if a corned beef, being as salty as it is, would sear properly.
Rather than just try it, I thought I seek some other opinions first.
I'm wondering if any desirable complexities of flavor can be attained by carmelizing a corned beef before boiling; or if the boiling process would cause any possible benefit to be "washed" away.
Also, I don't know if a corned beef, being as salty as it is, would sear properly.
Rather than just try it, I thought I seek some other opinions first.