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Discussion Starter · #1 ·
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.
 

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Discussion Starter · #3 ·
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?
 
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