Always do mine in the slow cooker, adding just enough water to come up the sides of the meat, and adding a sliced, large onion. I always transfer the spices in the plastic spice bags to a pre-made muslin spice or tea sachet bag or into a piece of cheesecloth, tied with string. The spice bags are great to have on hand, so just ordered some from the big A. Cook on low til meat is tender and onions very soft, 8 or so hours. We take the meat out, keep it warm, throw away the spice bag, and get the carrots, potatoes and cabbage ready. We taste the broth, diluting with water if too salty, add to the vegetables, with the cabbage added last. Served with horseradish and mustards. Bread or rolls sometimes. Hope to make Irish Soda bread this year. Corned beef hash with leftovers. Love both meals, and eat it several times a year, buying extra beef while on sale. Strongly prefer brisket over other cuts.
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