Part 5/8:
Next, a deglazing step occurs with the addition of white wine, which lifts the flavorful bits stuck to the bottom of the pan. This process is accompanied by the reserved corned beef cooking liquid, adding depth to the sauce.
The Sauce and Final Assembly
As the mixture simmers, freshly cracked black pepper and a touch of cayenne are stirred in for seasoning. Chef John refrains from adding additional salt, banking on the seasoning from the corned beef to provide ample flavor. As the sauce thickens, beef broth is added, contributing further richness and balance.