It's mostly a tradition thing, 'hawk.. I can't immediately think of any other cut of meat I boil, other than in the past, tenderizing short-ribs or spare ribs in boiling water with a touch of vinegar and salt.
I think the Brits were challenged for creative cooking in the Old Days (no offense Hazy & superx ;^>) ) My suspicions have been, for years, that the UK had three spices back in those times; "salt, pepper, and things we don't need." And many things were boiled.
Which is a shame, considering they were the NW corner to the waters that brought the spice revolution to and from Europe. 500+ years ago.
But to each their own.
I boil the corned beef with the rest of it, simply as a matter of tradition. I do like corned beef, even done that way, though making sure to strain the pickling spices from the broth when the meat's nearly done, before adding the cabbage and other veggies, is important in my opinion. Picking pickling spices out of your teeth, veggies, etc., gets a bit old.
We've boiled corned moose, and when brined and spiced properly, have made some DYNAMITE ruben sandwiches that way.
Currently baking (in foil) a fillet of Copper River red/sockeye salmon, cross-hatched carefully on the meat side with a razor-sharp knife, and then basted fairly generously with garlic, soy sauce, maple syrup, black pepper, and ginger that was mixed together nicely in a crème broulette (spelling?) cup, then slathered over the fillet, before encasing it in foil, & popping it into the oven for 22-24 minutes at 375 f.
Probably have raw broccoli and carrot sticks with it, maybe dipped in home-made ranch dressing, & garlic toast.
Normally would have short-grain brown rice with such fare, but again, the energy level matters, and I drank an Imperial Blonde Ale (9% abv) from Glacier Brew House in Anchorage. So I'm recouping some of that waning energy now.
Maybe a cup of black tea. Maybe 2. ;^>)