Sear a Corned Beef Before Boiling?

Joined Mar 9, 2012
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. 
Joined Feb 17, 2010
Never heard of searing a CB, cooked 1000's of pounds at an Irish bar & grill. Water, Guinness and extra pickling spice.
Joined Mar 9, 2012
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?
Joined Dec 18, 2010
I've glazed corned beef after boiling, but have never ever heard of browning before. That's one experiment I wouldn't bother conducting.
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