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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?

Food52_03-13-2012-4189
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Miglore

Kristen is the Senior Editor of Food52

added about 2 years ago

Interesting! I'm sure both come up with pretty delicious results, but searing after has the added benefit of a bit more crustiness, if you will. I imagine that crust gets a little soft while braising, if done before.

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