Did you make corned beef and cabbage yesterday for Saint Patrick’s Day? If you did, did you keep the braising liquid your brisket simmered in all those long hours? I hope so—that’s stock, and that stock is gold. You might think a corned beef brisket that spent the first weeks of its life brining in a mixture of pickling spice and salt would be rather brackish. And you’d be right, but that’s no reason to drain it.

But don’t take my word for it. None other than Takashi Yagihashi makes ramen out of corned beef stock and mustard noodles, and he’s serving it up through March 22 at Slurping Turtle.