Freezing a corned beef is easy. If you are going to use the corned beef within 2 or 3 months, and the if the package has no rips or tears, you can freeze it right in the package from the store. Just thaw it in the fridge for 2-3 days.
If you want to freeze it longer than 2 or 3 months, that's ok too. I always use my food saver to vacuum pack anything I freeze, so I'm not sure how long you can save it any other way. I always remove the liquid from the meat by taking it out of the store package and blotting with paper towels. I try to squeeze as much liquid out as I can, and after it's gotten pretty dry, I chunk it to make it easier to fit into the package. With the food saver, you can save it for years, tho it never lasts that long here, lol.
My favorite corned beef recipe is corned beef and cabbage.
6 pounds corned beef brisket or round
1 cup malt vinegar
1-3/4 pounds onions (chop 1/2 cup)
2-1/2 pounds carrots (chop 1/2 cup)
2 pounds mushrooms scrubbed
2 bay leaves
3 pounds cabbage, rinsed
2-1/2 pounds small red potatoes, scrubbed
Place the corned beef in a stockpot. Add the chopped onions, chopped carrots, malt vinegar, mushrooms, and bay leaves. Add enough water to cover the corned beef, and stir to combine. Bring to a boil, cover, and simmer about 3 hours until meat is fork-tender.
While the corned beef is cooking, cut the reserved onions into eight wedges and the carrots* into 2-inch chunks. (Larger carrots should be halved first.) Slice each head of cabbage into 8 wedges.
Add onions, carrots and red potatoes to the cooked corned beef, with the cabbage on top. Cover and return to a boil. Reduce heat and simmer about 20 minutes, until potatoes and cabbage are fork-tender.
*You can skip chopping carrots by using baby carrots and leaving them whole.