I used to boil my corned beef, but I now slow roast. I think the most important thing to do is too throughly rinse off the corned beef. I then put it a large square of heavy duty foil, sprinkle over the seasoning package. Fold up the foil tightly, place in an open roasting pan. Roast at 300, 3-4 hours depending on the size of the corned beef. It makes the most flavorful broth that I use to make boiled cabbage, onions, carrots & potatoes. Don’t like using the crockpot on meats, like the roasted flavor of the oven.