There are a million ways to make corned beef, from deli style to an Irish wash-day classic. My blue-ribbon winning recipe makes for the most succulent, mouth-watering plate of beef you can imagine. Serve this with braised cabbage and mashed buttery potatoes and crowned with minced parsley and you have a meal fit for a king. Great hot or sliced (creamed or the horseradish itself) tucked in a pumpernickel bread sandwich it's a feast. . It is spicy, a touch sweet, and deeply flavored due to the corning (spices and salt), slow roasting and the fabulous braising of dark Guinness beer.