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

2980f9f8 eaec 4fa1 8ad3 de5816f90948  food52 03 13 2012 4189

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?

asked by brian branine over 4 years ago
1 answer 1775 views
39bc764f 7859 45d4 9e95 fc5774280613  headshot 2.0 crop
Kristen Miglore

Kristen is the Creative Director of Food52

added over 4 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.