Rinse the corned beef under cold water
Place the corned beef in a large pot or Dutch oven
Add enough water to cover the meat
Add the spice packet if included
Bring to a boil
Reduce to a low simmer
Cover the pot
Cook for about 50 minutes per pound
Skim off any foam if needed
Add vegetables such as potatoes, carrots, and cabbage during the last 30 to 45 minutes of cooking
Cook until the meat is tender
Remove the corned beef from the pot
Let it rest for 10 to 15 minutes
Slice against the grain
Serve warm