Remove corned beef from packaging and rinse in clean water.

Place in a large stockpot and cover with cool water by 3 inches. Add pickling spices and place pan over medium high heat, uncovered. Bring to a boil and skim off any scum that rises to the surface.  Lower heat to a simmer and allow to simmer, uncovered for at least 3 hours or until the brisket is fork tender.

This may take longer depending on your cut of beef.  Just plan ahead as this part can be done well before the meal is served.  If you are boiling the brisket up to two days ahead of time, just remove the meat from water when cooking is complete, wrap tightly in plastic and refrigerate until about an hour before serving. Remove chilled from fridge, allow to sit at room temperature for 20 minutes and then proceed with the recipe.

Preheat oven to 450°F with a rack positioned in the center.  Place brisket on a roasting dish, fat side up.  Drizzle the onion syrup (or pickle syrup) over the top.  Sprinkle the brown sugar evenly over the surface, patting lightly to help it adhere.

Place pan in the oven and bake, basting occasionally with the pan drippings or additional pickle syrup, until the coating has bubbled into a crust.  This should take between 15 minutes and 25 minutes, depending on your oven and how crispy you want the crust.  We like ours flecked with little charred areas.

Let the beef rest for 20 minutes before slicing.