We bought a chunk of raw beef in brine in the store. I was marked "fully cured,... boiling will develop pink color". After adding some water and slow cooking it overnight it turned into delicious corned beef with beautiful color and texture.
I tried the broth, it tastes very salty but also delicious. Wanted to keep it for a beef soup but not sure if the chemicals used to cure the beef may have deposited in the broth in unsafe concentration. Anyone has an experience and/or knowledge of that? Is the broth edible?