Put the corned beef (fat cap up) in a big, heavy saucepan with enough room for it to fit comfortably.

Season the meat using the seasoning pack. Gently press the spice into the meat, allowing some to fall into the saucepan.

Pour in enough beef broth and water (in equal parts) to almost cover the meat.

Set the saucepan over medium-high heat and bring the liquid to a boil. Then, reduce the heat to medium-low and cover. Maintain a gentle simmer in the liquid. Reduce the heat if it is boiling too quickly. If it's not simmering, turn it up.

Cook the corned beef for about 3 hours, or until it is tender. Insert a big fork into the meat, twist it, and feel it yield.

Check on it from time to time to ensure that it is simmering (not boiling) and that there is enough liquid. Although the liquid will evaporate, at least half of the roast should be immersed.

Optional: crisp the top of the corned meat

If you like a lovely crispy coating on your corned beef, take it from the pot and place it on a rimmed baking sheet or broiler-safe baking dish.

Preheat the oven to low-broil and place the corned meat inside.

Broil for 3-7 minutes, or until the desired color and texture is achieved. During this phase, do not leave the oven. Turn on the light and continue peering in.

Cut the corned meat into slices, serve, and enjoy.