A question about a recipe: Suzanne Goin's Corned Beef and Cabbage with Parsley-Mustard Sauce

In my prior attempts to make a more flavorful and less traditional corned beef (with apologies to my Irish grandmother), I first sear the meat and render the fat, and then boil it in water and red wine. Short of making two versions side by side and deciding which tastes better, in theory, is it better to sear it before or after boiling?

• Posted by: brian branine
• March 16, 2012

• 2798 views
• 1 Comment

• Recipe Questions

Recipe question for: Corned Beef & Cabbage From Suzanne Goin