As we celebrate everything Irish (okay, yes, mostly beer for those of us outside of Ireland) on St. Patrick's Day, there's a more dignified way to keep the traditions alive year-round. This dish will take up to a week to prepare, if you can wait that long — just think of the surprised faces when you say brunch is at your place and bust out some serious homemade cooking.
The secret to keeping the brisket's rosy color is the special salt. Pink Salt #1 can be found at specialty stores and is a combination of table salt and a small amount of sodium nitrite. This helps in the curing process also gives the corned beef its distinct pink hue. If you can't find any pink salt, your corned beef will still taste delicious, it'll just have a grayer color.