I made a very successful corned beef for a crowd on Sunday and was left 5 hours later with this incredibly flavorful braising liquid (my stovetop recipe calls for Sauternes wine in addition to water and extra garlic, pepper corns, hot sauce and worcestershire).
Cheapness alert: I've read of people freezing the liquid and using in soups. Mine isn't too salty for this because the sweet wine sort of cancels that out. Has anyone done this? I mean, I *could* just throw it out but what fun is there in that?