Place corned beef brisket into large pot or electric roaster and add 1/2 of a 12 oz. can of beer (save other half for glaze), one can of beef broth, and then add water to cover. Add spices that come with corned beef if desired. Bring to boil and then turn down to low boil for 3 1/2 hours or until just fork tender. Remove meat and place into 9x13 inch pan. If making ahead, cover tightly with foil and place in refrigerator until next day. Drain cooking liquid into fat separator and reserve two cups for glaze. If cold, cover meat tightly with foil and bake in 350 degree oven for 50 minutes or until hot in center. Uncover. Glaze: In pan used to boil meat, mix reserved cooking liquid, remaining 6 oz. of beer, 1/2 cup brown sugar and 2-3 Tablespoons of horseradish to taste. Boil over high heat until glaze is reduced by half. Stir constantly. Keep an eye on it as it will boil over easily. Glaze can be made ahead. Uncover hot meat and bake at 350 degrees for 20 minutes, basting with glaze until about 2/3 is used. Remove from oven and let rest. When ready to serve, slice meat against the grain and drizzle with remaining glaze. Serve with steamed cabbage. You can also add carrots and potatoes cut into chunks to boiling meet during last 1/2 hour.

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