Not Rinsing the Corned Beef: It's essential to rinse the corned beef brisket under cold water before cooking to remove excess salt and any brine residue.
Skipping the Pre-Soak: Soaking the corned beef brisket in cold water for a few hours or overnight before cooking can help reduce its saltiness and improve its texture.
Overcooking the Corned Beef: Corned beef should be simmered gently, not boiled vigorously, to prevent it from becoming tough and stringy.
Adding Salt to the Cooking Liquid: Since corned beef is already brined in a salty solution, there's usually no need to add additional salt to the cooking liquid.
Not Using Enough Liquid: Make sure the corned beef is fully submerged in the cooking liquid to ensure even cooking and prevent it from drying out.
Cooking the Vegetables Too Long: While cabbage and other vegetables can be added to the pot with the corned beef, they don't need as much cooking time.
Not Adding Flavorings: Enhance the flavor of the dish by adding aromatics such as onions, garlic, bay leaves, and whole spices like peppercorns and cloves to the cooking liquid.
Cutting the Corned Beef Against the Grain: When slicing the corned beef, be sure to cut it against the grain to ensure tenderness.