Put your corned beef in a saucepan and cover it with cold water. Bring that water to a boil on low heat, and then drain it.
Cover it with cold water again, then add bay leaves, celery, onion, peppercorns, sugar, and Primo's Fig Balsamic Vinegar.
Simmer on low heat for 2.5 hours, or until your corned beef is tender.
In a separate bowl, combine Primo's Honey Ginger Balsamic Vinegar, capers, olives, Primo's Cayenne Chili Olive Oil, mint, and parsley to create a relish.
Drain meat, slice and plate. Add some of the relish you made over the corned beef and garnish with mint. Enjoy!