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What to make with leftover Corned Beef water?

I made Corned Beef this week using Michael Ruhlman's pickling spice recipe. The meat came out very tasty, as did the leftover water in which I simmered the beef (although it was a bit salty). I have about 6 cups worth of the water which I don't want to pour down the drain. What can I make with it? I've thought of making split pea soup without adding the ham bone. Any other ideas? Thanks!

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  1. i used leftover onion soup and chicken broth for my braising liquid for the corned beef this time and loved the flavor. you could caramelize a couple of large onions then add your leftover broth and simmer chunked carrots and cabbage if you're not tired of them.

    1. I braised cabbage in it - it was delicious.

      1. Oh geeesh I love.....these amazing "leftover" posts. I am waiting for the one who says " I spilled some sauce on the counter. tell me how I can make an amazing dish from the paper towel I cleaned it up with."

        Be that as it may.. yeah think bean/legume dishes/soups. Be prepared to see your 6 cups of "pour down the drain" worthy now expand into a dish that you will later ask us how to use up.

        Any leftover ingredient makes an inverse squared amount of a "new" dish.

        5 Replies
        1. re: Quine

          Ha! I really shouldn't laugh since I am definitely not one of the better cooks here on this board, but these posts always crack me up too.

          1. re: Quine

            I read somewhere that because of the salt content, it would make an excellent drain cleaner....

            1. re: Quine

              I still remember the thread about what to do with leftover hot dog water. You wouldn't think there'd be so many ideas out there.

              1. re: coll

                Here's a link to the, "What do you do with 'Hot Dog Water'?" thread:

                1. re: Antilope

                  Thanks! I sorta looked, but ya know....;-) Amazing how the subject keeps popping up!

            2. Simmer some potatoes or rice in the broth; also, dried beans, pasta or drippings for gravy or au jus. It'll make great soup stock as well.

              4 Replies
              1. re: Cherylptw

                The OP said the water was a bit salty...how would that make a great soup stock or gravy?

                1. re: monku

                  If you don't add any OTHER salt, it will make a great soup or gravy

                  1. re: Cherylptw

                    You've done this before?
                    I don't usually add any salt to soup stock or gravy (there's usually salt in the pan drippings from salting the meat).

                    1. re: monku

                      I have done it before; I also add salt to my gravy & soup stock but I will be mindful of that when I add my other ingredients so as not to add anymore in terms of other ingredients. I did make venison stock last week but did not add any salt or seasonings to that as I will add later when I incorporate into different applications.

                      If the OP's broth is a "bit salty", other ingredients in a soup could balance out the salt depending on what's used, such as adding fruit juice, cream, honey, etc.

              2. LOML always uses the Corned Beef stock, drained if course, as the base for minestrone. Once all the the ingredients for the minestrone get into the mix (which also includes more beef stock that has no salt) the resulting soup is seasoned perfectly.

                1. Although there's salt and perhaps acid, if you soak a small variety of dry bean in it (overnight in fridge), then give them plenty of simmering time, you'll have a pot of flavorful beans to use as a side or in salads.

                  1. These are the ingredients for the soup I made from my post SP-day broth last year. Unfortunately I seem to have forgotten to write down accompanying instructions. Do with this what you will, I don't even recall how many cups of broth I had (maybe six or eight?)...

                    1 kielbasa, thinly sliced on the bias
                    Lots of grated cheese
                    1 good-sized onion, chopped
                    4 or 5 cloves garlic, minced
                    30 gratings nutmeg
                    3 cloves
                    Couple dashes cinnamon
                    1 teaspoon caraway, approximately
                    1 medium napa cabbage, cored and thinly sliced
                    ½ head cauliflower, cut into florets
                    3 apples, cored, peeled, and sliced
                    Minced parsley for garnish

                    1. I strained it, then added enough water to make three quarts (about a pint and a half) and brought it to the boil and cooked the shredded cabbage in it until barely done, then pulled it out with the big slotted ladle. Then I brought it back to the boil and cooked my quartered potatoes in it. While that was happening, I tossed the cabbage with a cup of Mexican crema, seasoned it, and put it in a gratin pan topped with a mix of panko crumbs and grated Grana Padano. When the potatoes were done I peeled and mashed them, seasoned them, put them into another greased gratin pan. Stuck both in a hot oven for about half an hour while finishing the boiled corned beef in yet another baking pan, its fat trimmed and brushed with a generous coat of Dijon mustard.

                      This was all quite good.

                      1. Is it too salty to freeze into cubes? If not,use the frozen cubes to add to stewed cabbage,liquid for mashed potatoes,add to a pan of keilbasa.Depending how strong the taste,it might be nice to add to the water to cook flour dumplings to go with smothered chicken.Give it a little salty ham taste.

                        PS,goodeatsgal,My furbaby Lucy hopes that your ham bone will be going to good use! :-))

                        Take Care,Robin

                        1. I made split pea soup with mine. It was fantastic. No additional salt, but I added plenty of pepper, some thyme, and a bit of sherry. (The original broth contained beer.) If it's still too salty when the split peas are done, you can add potatoes and water. After pureeing the soup, toss in some finely diced corned beef and it's really tasty.

                          2 Replies
                          1. re: 2m8ohed

                            or add one potato and. cook until fork tender. then remove it. think of it as a salt sponge.

                            1. re: appycamper

                              the salt sponge idea has been discredited here on chowhound (and elsewhere), and i personally have found it ineffective.

                          2. Cook cabbage, carrots and potatoes in it, of course. Also, I make a gravy using the CB water and buttermilk, thicken it, and stir in some horseradish. Very good on the meat and veggies. Also good over the corned beef hash in days to come.

                            1. Someone suggested Reuben soup and a it is incredible. I used a jar of kraut and chow chow from the Loveless Cafe in Nashville, Tn along with a cup of cheddar cheese. I added back a couple of cups of Brisket.

                              2 Replies
                              1. re: Johnhschmidt

                                Yes! I had an unlikely Reuben noodle soup last week, with pumpernickel noodles even, that was startlingly delicious.

                                1. re: Melanie Wong

                                  love this idea!

                                  and pumpernickel noodles? who knew!?!

                              2. i would love to use this liquid but isn't it full of nitrates? i think i'll pass.

                                1. I just had the same situation a couple of weeks ago - I used it for soup. First, I cooked about a half pound of pinto beans in the liquid, then I added some shredded cabbage and carrots, along with some caramelized onions, and I think that was about it. All together, I ended up with about 2 quarts of soup - half was dinner, and the other half is in the freezer for another night.

                                  1. Good time to dredge this up with so much corned beef about to be hitting American tables

                                    I Saw another poster planning on making a Korean soup -

                                    I am thinking I can make a potato soup with the excess of potatoes I currently have

                                    Was also thinking about the liquid as a base for a sort of French Onion Soup - except I guess an Irish onion soup - topped with Dubliner

                                    what other uses for Corned Beef water?

                                    2 Replies
                                    1. re: JTPhilly

                                      Baked beans?

                                      If you used condensed canned soups, measure and freeze in "can" sized measures, use instead of water to dilute the soup. Too salty for me, personally, but if you like saltier foods...

                                      1. re: greygarious

                                        oddly the resulting broth is not very salty this time although I do remember it being very salty on other occasions, I pre soaked the meat perhaps that made the difference. I cannot handle the salt in most packaged soups - i am a terrible under salter.

                                    2. ended up making a soup by combinig braising liquid leftover cabbage and potatoes and puree with an immersion blended thickend with a rye flour beurre manie served with chopped fresh parsely cracked pepper and a dinner roll - came out tasty and turned the leftovers into a new dish instead of some extra sides.

                                      1 Reply
                                      1. re: JTPhilly

                                        "leftover cabbage and potatoes and puree with an immersion blended thickend with a rye flour beurre manie"
                                        Sounds great, gotta try this sometime!
                                        Throw in some sauerkraut, dollop a bit of thousand Island dressing and you have the makings of a rueben soup.

                                      2. Your idea about split pea soup is good, just makexsure use enough peas and additional water if needed to make sure it is not too salty.

                                        Another idea is to get another piece of beef, not corned, and make New England boiled dinner.

                                        1. made 2 corned beef last night my favorite way : Simmered 4-5 hours in crock pot, then into 275 degree oven for 2 hours (with maple syrup, brown suger, and mustard glaze added all over). The beef turned out wonderful.

                                          I then used the corned beef water to cook 2 cups of white northern beans -- adding enough water to again bring the liquid to the top of the crock pot-- the saltiness of the water was just right in making the beans.

                                          I then used the water to cook cabbage tonight for my corned beef.

                                          I lastly used the remaining corned beef water to make minestrone soup: I added the same amount of tap water as corned beef water and the saltiness was just right to use as a soup broth.

                                          2 hours later after adding chopped pepperoni, 1 large onion, 3 cans of italian tomatos, 2 cans of corn and liquid (for the added sweetness), 6 diced carrots, 1 cup chopped brocolli stems, and 3 cups of the cooked northern beans (as well as oregano, basil, some crushed red pepper flakes, some sirracha, black pepper, lots of minced garlic) -- voila! Wonderful soup! (I didn't add any pasta as I dont want the cooked pasta to absorb the soup stock and the northern beans is "starchy" enough)

                                          This was the first time I used corned beef water to make soup (after doubling the liquid by adding equal amount of water) . Great idea as usually I've just thrown the corned beef braising liquid away as it is too salty by itself..