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?
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.