# Searing Corned Beef
**URL:** https://community.anovaculinary.com/t/searing-corned-beef/17011
**Category:** Anova Precision® Cooker
**Created:** [October 9, 2018, 7:31pm UTC](https://community.anovaculinary.com/t/searing-corned-beef/17011 "2018-10-09T19:31:27Z")
**Posts on this page:** 7
**Page:** 1
### Author:  [@john.jcb](https://community.anovaculinary.com/u/john.jcb)
#### Post date: [October 9, 2018, 7:31pm UTC](https://community.anovaculinary.com/t/searing-corned-beef/17011/1 "2018-10-09T19:31:27Z")
Corned Beef cooked using sous vide methods is the best I have had. It is extremely tender but does not fall apart as I have seen with other methods. Slicing it cold for sandwiches is also easy to do. Now my question.
Does anyone sear their corned beef before serving? I saw this in this recipe:
[Corned Beef Recipe](https://recipes.anovaculinary.com/recipe/sous-vide-corned-beef)
I have never done this probably because of what I have eaten up until sous vide entered my kitchen.
---
### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [October 9, 2018, 7:52pm UTC](https://community.anovaculinary.com/t/searing-corned-beef/17011/2 "2018-10-09T19:52:49Z")
I’ve actually taken to doing it because a few folk on the Facebook Group mentioned it. Thought I’d give it a try. When served hot the edges and particularly the fat develop a caramelized, baconesque flavour which is truly delicious. It does highlight the salted flavour a bit in the crust, which is not a bad thing if you’ve got the wash level right but would be awful if the meat was still quite salty.
Cold the flavour impact isn’t quite so apparent, but that’s possibly because the crusty texture disappears and because I slice my sandwich meat quite thin in comparison to the thicker slices when served hot.
---
### Author:  [@john.jcb](https://community.anovaculinary.com/u/john.jcb)
#### Post date: [October 10, 2018, 3:15pm UTC](https://community.anovaculinary.com/t/searing-corned-beef/17011/3 "2018-10-10T15:15:46Z")
I will give it a try next time I make corned beef. The last one I had was still a bit salty but still delicious.
---
### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [October 10, 2018, 8:18pm UTC](https://community.anovaculinary.com/t/searing-corned-beef/17011/4 "2018-10-10T20:18:30Z")
The last one I did a couple of days ago was my best one yet. 4-6 hours wash. But it’s difficult as they vary so much from cure to cure.
---
### Author:  [@ZooBeeQ](https://community.anovaculinary.com/u/ZooBeeQ)
#### Post date: [October 13, 2018, 10:56pm UTC](https://community.anovaculinary.com/t/searing-corned-beef/17011/5 "2018-10-13T22:56:30Z")
I absolutely sear it and smoke for good measure.Throw the cold chilled slab on the kamado with some wood and tamp it down to smoke and caramelize and you have a bit O’ Q heaven.
about 2 hours, 3 max @ 250.
---
### Author:  [@Choco](https://community.anovaculinary.com/u/Choco)
#### Post date: [October 17, 2018, 4:41am UTC](https://community.anovaculinary.com/t/searing-corned-beef/17011/6 "2018-10-17T04:41:11Z")
Please tell me about the “wash.” Do you soak the corned beef before cooking?
---
### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [October 17, 2018, 9:13am UTC](https://community.anovaculinary.com/t/searing-corned-beef/17011/7 "2018-10-17T09:13:23Z")
Yes. It’s just a soak in clean, fresh water to wash out excess salt.