There are a million ways to make corned beef, from deli style to an Irish wash day classic. My blue-ribbon winning recipe features a healthy douse of Guinness beer and 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 (wearing of the green and such) and you have a meal fit for a king. This is easy, fail-proof pub food at its finest hour. Great hot or sliced (creamed or the horseradish itself) tucked in a pumpernickel bread sandwich it's a feast. Alongside a hunk of Irish Soda Bread, it's hearty nostalgia. This recipe makes a reddish hued corned beef that is succulent with flavor. 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.