In a kettle combine beef with cold water to cover by 2 inches and
bring water to just a boil, skimming froth. Simmer beef, covered, 3
hours, or until tender. Remove kettle from heat and let beef stand in
cooking liquid 20 minutes. Transfer beef to work surface and trim
fat. Use beef as part of a boiled dinner and/or for making corned
beef on rye and/or corned beef hash. Corned beef keeps, covered and
chilled, 4 days.