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.