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Sear a Corned Beef Before Boiling?

post #1 of 5
Thread Starter 

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. 

post #2 of 5

Never heard of searing a CB, cooked 1000's of pounds at an Irish bar & grill. Water, Guinness and extra pickling spice.

post #3 of 5
Thread Starter 

I had never heard of searing it before either,  chef, until I looked it up on the interweb.

 

 

Guinness and extra pickling spice sounds good.       How about regular lager beer?

post #4 of 5
I've glazed corned beef after boiling, but have never ever heard of browning before. That's one experiment I wouldn't bother conducting.
post #5 of 5

I've browned a fresh brisket then made a jus from the fond and braised the roast in it, but never tried a corned brisket.

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