Ways to cook a corned beef brisket

Corned beef meat is tough but will get very tender when cooked slow with plenty of liquid keeping it moist.

OVEN: Set the oven for 350f (175c) or no lower 
than 325f (160c) Place brisket fat-side up. Barely cover 
the meat with water - about one inch and keep 
the container covered throughout the cooking time. 
Allow about one hour per pound.

STOVE TOP: Place brisket fat-side up in a large pot and cover it with water. Bring the water to a boil then reduce the heat and simmer, allowing about one hour per pound. Vegetables may be added during the last 20 to 30 minutes of cooking. Cook to desired tenderness. 

SLOW COOKER: If using root vegetables put them in the bottom of slow cooker. Cut brisket into pieces of like size to ensure thorough cooking. Place brisket on top of vegetables (if using) or in bottom of cooker. Add about 1 1/2 cups of water or enough to cover meat. Cover and cook on high setting for the first hour of cooking. Then cook for 10 to 12 hours on the low setting or 5 to 6 hours on high. Cabbage wedges may be added on top of the brisket during the last three hours of cooking. 

MICROWAVE: Calculate cooking time at 20 to 30 minutes per pound. Place brisket in a large casserole dish, add 1 1/2 cups of water. Cover with lid or vented plastic wrap and microwave on medium-low (30 percent power) for half the estimated time. Turn meat over and rotate dish. Microwave on high for remainder of time or until meat fork's tender. Vegetables may be added during the final 30 minutes of cooking. 

Cooking Times: The USDA does not recommend one particular cooking method as best. Following are methods from various sources. The cooking times are based on corned beef that is not frozen at the time of cooking. Whichever method you choose, be sure the beef reaches an internal temperature of at least 160f (72c) to ensure it is safely cooked.
Leftovers: Any corned beef left over from a meal should be refrigerated promptly - within two hours of cooking or reheating. Use cooked-ahead or leftover corned beef within 3 to 4 days or freeze up to 2 months.