Glaze It! To add even more flavor to your meal, coat cooked corned beef with your favorite glaze (a brown sugar, honey and mustard glaze is common) and heat in a preheated oven at 350 degrees F (175 degrees C) for 15 minutes.
Get Creative with Veggies. There's no rule stating that potatoes and cabbage are the only vegetables suitable for serving alongside corned beef. Once you've finished cooking the corned beef, remove it from the pot and add some veggies into the simmering liquid along with the potatoes and cabbage: a few peeled and diced turnips, carrots and small onions would work very well!
The Perfect Reuben. The tricks to creating an applause-worthy Reuben sandwich (a grilled sandwich made with rye bread, sliced corned beef, sauerkraut, Russian dressing and Swiss cheese) are simple and few: Chill and drain the sauerkraut and don't be shy about piling on the goodies! Also, be cautious while grilling the sandwich -- you don't want to flip it more than necessary, because excessive flipping may cause the insides to come spilling out.
Hash it Out. There's nothing like corned beef hash that stays together when you lift it from the frying pan to the plates! The secret is to combine the cubed corned beef, pre-cooked vegetables and seasonings with enough well-beaten eggs to moisten the mixture. Then, fry the hash in a medium-low skillet with a small amount of butter until browned.