If you prefer to heat in water instead of the microwave, do not puncture vacuum bag and place the package containing the corned beef into water that has been brought to boiling.
Heat for about 25-30 minutes.
The bag will be very hot after heating, remove carefully from the pot and place on a cutting board (do not yet open bag).
Allow to rest for at least 3 minutes.
Remove bag and carve by slicing against the grain of the meat.
Place Corned Beef in large pot and cover with water, including any juices that may have separated from meat during handling.
Bring to boil, reduce heat, cover and simmer at a temperature of 180°F for about 90 minutes per pound of meat and until the corned beef can be easily pierced with a fork in the thickest part. Vegetables can be added during the last 30 minutes.
To serve, remove Corned Beef from pot and place on cutting board. Slice across the grain into thin slices and top with your favorite condiment.
