Preparation

• Step 1

  Place the brisket, 2 tablespoons of kosher salt, bay leaves, 4 tablespoons brown sugar, garlic, and onions into a large pot. Add enough water to completely cover the beef. Turn the heat on high and bring the mixture to a boil. Skim any scum that rises to the surface. Reduce the heat to medium-low or a gentle simmer. Cook for 3 hours or until the beef is tender and cooked through.

• Step 2

  Make the sauce: Add the oil, mustard, remaining brown sugar, ketchup, apple cider vinegar, and remaining salt and black pepper into a bowl. Mix well until combined into a smooth sauce. Set aside.

• Step 3

  Preheat the oven to 350 degrees.

• Step 4

  Gently transfer and drain the beef onto a paper towel lined cutting board and let it cool for about 5 minutes or until cool enough to handle. The liquid that is left behind in the pot is a beef broth that you can save for another dish. Pat the beef dry and slice the beef against the grain into ½ - inch thick slices. Use a large spatula or tongs to transfer the sliced corned beef onto a baking tray, while keeping its shape intact. Slightly fan out the beef slices on the baking tray and pour the sauce over the beef. Use a spatula or brush to evenly cover all the beef with sauce.

• Step 5

  Cover the baking tray with aluminum foil and transfer the beef into the oven. Roast it for 30 minutes or until the beef is lightly browned and absorbs the sauce.

• Step 6

  Serve hot.