Risotto! OR, if you're burnt-out on the flavor, freeze it and make risotto with it in a few weeks!

If there's a lot of fat content to it, I would use it for another braise and add vegetables. If it is actually a beef broth you could use for soup, I would make vegetable stew. If neither suits you, you could cook some mushrooms in it, boil it down, thicken it, and use it as sauce,

You'll want to chill and de-fat it, and then, duh, you've got soup. If the braised veg aren't enough, add some more, some noodles or dumplings.

Or sauce: reduce some with some red wine, mount some butter or add roux -- if it's even needed, depending on how much gelatin is in the braising liquid (when cold, short-rib braising liquid can stand up by itself).

I would do consommé. Consommé is just yummy.

This is precious liquid--the yummie stuff. You can re-use it for stews, sauce, gravy, soup, etc... It will keep well in the fridge for a while but you can also freeze for when needed. In my kitchen, this stuff doesn't last too long and there is never enough of it to come by.

First step- freeze it until you figure out what to do with it. You could even freeze it in an ice cube tray so you can plop them into rice or soup or whatever for a little flavor punch.

I'd save it for your next beef braise project, or use it as a base for soup or beans.

It's broth. I'm sure you can manage to figure it out.

Wow Allisen1, what's wrong with asking for a few suggestions or new ideas? I always thought that's what this forum was for, a friendly place to ask for thoughts or suggestions.

I'm not sure about corned beef braising liquid, but I like to add peeled, hard-cooked eggs to soy sauce based leftover braising liquid to make "lu dan".

http://the-cooking-of-joy.blogspot.com/2009/01/my-mom-is-best-cook-i-know-and-im-not.html

It's all about the gravy.

I'd freeze it and wait until I was in the mood to make boeuf bourguignon!

A local cafe does a corned beef and cabbage soup. Delicious.

I'd like to know how you made the original corned beef in the crock pot! I have a corned beef brisket in my freezer, and am not sure how to prepare it.

De-fat it, if you have any leftover pieces / veggies in there, puree them down and use it as a base for soup.

I made short ribs the other day and pureed down the leftover veggies and juices to serve with the ribs: http://meatified.com/slow-braised-beef-short-ribs-with-pan-puree/

Then I used the leftover puree today as a base for my soup at lunch: http://meatified.com/leftovers-love-carrot-tomato-thyme-soup/

It's a great base for a rich, meaty pasta sauce.