Corned Beef Roast | Brad Leone

I've made this for several holiday meals over the past few years, and it's a hit every time.

Involves making your own brine with beer, sugar, and salt (substitute standard salt for the pink curing salt, if needed, and you'll only sacrifice the final pink hue). Be sure to do this about 5 days in advance of final prep and service.

Then you'll toast and crush aromatic spices before cooking in water. Use a pressure cooker to cut cook time to about 90 minutes.