properly cured beef should not need refrigeration for some time, but todays "corned beef" may not be prepared for storage, but for taste. i don't know, but they do put enough salt into it.
the best corned beef i've had was at a church's st patty's diner. when i asked what was different they said it had been broiled! however, when i suggested this approach to the local butcher, her thought was that it would be too tough done that way. maybe they boiled it first, and finished it off in the broiler?