They don’t make it like that anymore, but you’ll need a pressure cooker.
This recipe has been handed down so successfully, it has very flexible quantities! Enjoy!
Take one piece of corned beef (size not that important as long as it doesn’t come above the ¾ line of your pressure cooker). Place into cooker, add water halfway up the side of the beef, bring to boil, pour off the water, and replace with the same quantity of fresh cold water (this helps remove excess salt).
Add two peeled and halved onions, four medium peeled carrots (whole), a tablespoon of black pepper corns, a tablespoon of brown sugar, a tablespoon of white vinegar. Put lid on pressure cooker, and pressure cook for 15 minutes. (i.e. cooking time from after pressure has started).
Parsley sauce is a white sauce (1-2 tablespoons butter melted in small saucepan, stir in half cup of plain flour, when smooth, add 1 cup of milk, and half a cup of cream, then a handful of finely chopped parsley and some ground black pepper.
Thinly slice and serve beef with carrots and onions and stock, parsley sauce, red cabbage and steamed chat potatoes. A South Australian shiraz would suit admirably.