I cooked a corned beef today, and afterward thought, “Why just dump out all that delicious broth?” So I added some celery, carrots, garlic, onions, broccoli and additional cabbage. I finally added some of the corned beef, cubed.
It’s delicious!
Wow! That does sound good. A good bread and you have a meal.
I’ve been using reserved corned beef juice for “steaming” vegetables for years now (small amount of juice in a dish, vegetables on top, cook in microwave). Which is another use for it.
Substitute beets for the broccoli and add some other root vegetables and you’ve pretty much described New England Boiled Dinner. Not usually served as a soup, but I’ve definitely had it served in bowls with crusty bread to soak up the liquid.
It also works well with bean and leftover corned beef. Or split peas. Just use it anywhere you’d use a ham stock. It won’t have the smokiness of ham, but it’ll still have that cured flavor. Just dilute it if it’s too salty.
I had St Patrick’s Nachos at a bar last night. Corned beef, beer cheese made with Guinness, etc.