While cooking the corned beef, the method is a little tricky compared to ham. You need to fill the pot with cold water, place the beef, and bring it to a boiling state. Make sure to remove the foam while the water is boiling and cover it with a lid. Keep the level of the water steady by adding the water when the level is low.
After 3-3.5 hours, drain the water and keep the beef in a sheet tray. (you can cook the beef one day before, this makes the beef much softer, and later spices can get absorbed )
In that remaining stock, add the vegetables ( potato, turnip, cabbage, and others mentioned in the ingredients section). The main part is mixing all the species ( ginger, coriander mustard seeds, chili flakes, and others mentioned above) in a muslin or a cheesecloth and tying it in a stick or on a long spoon let it hang in the stock. This will make the whole stock flavored enough to make it delicious. Keep in mind to boil it for ten minutes and then remove it.
Add the corned beef on the top of the vegetables, cook it for 2-3 hours more until you notice that the vegetables are cooked properly. Put the lid on for 15 minutes and then serve it in a beautiful bowl.