If not cooking with corned beef...
I half it, take out the core, and quarter each half.
Put in a big pot with enough water to cover, dump in a bunch of chicken bouillon -either cubes or granulated.
Some chopped onion and garlic, and black pepper....no salt.
Cook until barely tender.
I serve it in bowls without the broth, a bit of balsamic or red wine vinegar and a pat of butter. Add salt if needed. I don't usually add salt, because there is so much in the bouillon.