I like it simple.
Take the corn beef and pat it dry, brown on all sides lightly, then enough water to cover and the contents of the spice packet (if no packet some mustard seeds, bay leaves, and peppercorns). Light simmer till tender, the last half hour throw in some tatters and nice chunky cut cabbage.
Remove and let rest for a good ten minutes, slice, enjoy.
If you like corned beef but don't like it less strongly flavored, do a change of water halfway through cooking. This is of course sacrilege, but it has made a few people I know who don't normally like corned beef chow down.