Corned Beef

Oven

1. Preheat oven to 350°F.
2. Remove corned beef from packaging and place in a baking dish fat side up.
3. Add water to come halfway up to the meat, then sprinkle spice packet over the top.
4. Cover the dish tightly with foil. 
5. Bake for one hour per pound, or until the internal temperature reaches 200°F. 
6. Allow the meat to rest, covered, for 10 minutes. 
7. Carefully remove the foil and transfer meat to a cutting board or serving plate.

Stovetop

1. Remove corned beef from package and place fat-side up in 4- to 6-quart stock pot or Dutch oven. 
2. Sprinkle spice packet on top.
3. Fill pot with water until meat is covered by 1/2-inch, cover pot. 
4. Bring water to a boil over high heat, about 10-15 minutes. 
5. Reduce heat and simmer 2 to 3 hours until fork tender. 

Slow Cooker

1. Remove corned beef from package and place fat-side up in 3 1/2- to 5-quart slow cooker. 
2. Add 1/2 cup water and sprinkle spice packet over top of meat.
3. Cover and cook on Low for 7 to 10 hours (High: 4 to 5 hours).