Cooking with Mud:
it's Corned Beef time, get two because no-one ever wished for more cabbage and you can have your fill of meat with some frozen for hash at a later date.
simmer beef for 1-2 hrs (I rinse it first and throw away flavor pack) I also would add some beer but sober for 10+ yrs!. I then bake it at 300 on rack in a pan with about 1" of water in it for an additional 1-2 hrs. The two stage cook eliminates much of the extreme salty flavor (and gives you the needed liquid to cook your veggies in), and then the baking intensifies the beef flavor by drying out the excess moisture.
Boiling only = bland
baking only = salt lick
two stage = yum yum