Stovetop: Rinse and place corned beef in a large pot. Cover with cold water and bring to a gentle boil. Reduce heat and simmer gently for 2.5–3 hours, or until meat is fork-tender. Add vegetables in the final 30–40 minutes if desired. Rest before slicing.
Slow Cooker: Place in slow cooker and cover with water or stock. Add aromatics such as bay leaves, peppercorns and onion. Cook on low for 8 hours, high for 5–6 hours, or until tender.
