4 methods for you. First, and explanation. The resultant broth for the cooking corned beef can overpower the dish, especially when using the extra pickling spice packet. In addition, if you look around, you can get corned beef made from the round, which is very lean and hs very little shrinkage. I especially like this cut for slicing thin for sandwiches.
If you drain half of the cooking liquid, you can then dilute the salt content by replacing with fresh water. Then add the cabbage, spuds, carrots, and onions.
The same holds true for a true smoked ham. It is so salty that it has to be boiled to remove some of the salt. The liquid is either dicarded or diluted.
1. Start this before going to work in the morning. Place 2 corned beef briskets into your large crock pot. Cover with water and cook on low all day. When you get home, drain half of the liquid and replace with water. Turn the pt to hot and add the veggies. Cook until the veggies are tender.
2. Place the corned beef into a pressure cooker with about 2 cups of water. Cook for an hour. REmove the heat and let the pressure blow off per maker's instructions. Add the veggies, and replace the lid. Let the cooker develop its full pressure and cook for 15 minutes more.
3. Place the meat into a roasting pan and cover with water. Add the veggies and cover. Place in a 250' overn and let braise all day.
4. Fire up the grill and precook the brisket for 20 minutes (ten minutes per side) with the lid on and with a bit of hardwood thrown on the fire. Place in the crock pot, pressure cooker, or overn and braise for two hours with the veggies.
All of these make a good meal. The first three taste about the same, with the last adding the complexity of smoke to the meal.
Seeeeeya; Goodweed of the North