Sear a Corned Beef Before Boiling?

Discussion in 'Food & Cooking' started by tomnyc, May 2, 2016.

  1. tomnyc

    tomnyc

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    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. 
     
  2. chefbuba

    chefbuba

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

    tomnyc

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    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?
     
  4. brianshaw

    brianshaw

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    I've glazed corned beef after boiling, but have never ever heard of browning before. That's one experiment I wouldn't bother conducting.
     
    Last edited: May 3, 2016
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  5. chefross

    chefross

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    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.