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Braising Beef Corned Beef

Corned beef braising liquid


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Corned beef braising liquid

yumyum | Mar 21, 2006 03:11 PM

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?

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