2 pounds corned beef
1/2 cup Worcestershire sauce
1 small onion, sliced into 1/4 inch slices
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried parsley
3 cups corned beef whole radish
2 cups white wine
2 teaspoons lemon juice
1 cup chicken bouillon powder
1/3 cup dry red wine
1 teaspoon white sugar
1 tablespoon Worcestershire sauce
1/3 cup white wine
1 teaspoon celery salt
Preheat oven broiler, but not preheating; drizzle with lemon juice. Fold corned beef, tomatoes, Worcestershire sauce, garlic powder and parsley into large bowl. Add corned beef stewed tomatoes, Worcestershire sauce, garlic powder, parsley and chicken bouillon powder. Stir together and add wine and wine. Place over broiler. Broil until beef is browned, five to 15 minutes.
Place corned beef in a large serving bowl. Top with wine, lemon juice and chicken bouillon powder. Pour lemon sauce over cooked corned beef.
Remove corned beef from its bone position. Carefully roll up fat, browned on both sides. Slice each side of corned beef up to filled with beef; enjoy! Serve with sour cream and lemon juice.