I like corned beef well enough, but will choose pastrami over it any day. Smoked or roast meats trump boiled meat says I. Of course, I'm not Irish, so there's no nostalgia factor in a boiled corned beef and cabbage meal for me. And even better is after St. Patrick's Day, when corned beef gets marked down to 99 cents per pound.
So, I bought a few briskets and boiled one per the directions on the package. The other I roasted low and slow, until the meat was fall-apart tender, with a cup of red wine to maximize the flavor of the gravy. I tossed in some potatoes from the garden, some carrots and cabbage, and enjoyed a wonderful corned beef and cabbage pot roast meal.
It couldn't be easier, especially since most corned beef comes with its own seasonings. You just have to be patient. I roasted the beef for about 3 hours in a Dutch oven so the meat would be moist and tender, adding in the vegetables about 45 minutes before the meat roast was ready.