I tried this classic corned beef recipe this week, and while I initially balked at the six-day brining process, I was thrilled to find the prep work mostly hands-off. The biggest surprise came when I removed the beef from the brine and plunged it into hot water: the transformation was astonishing. The pale, brine-soaked meat turned a rich, reddish-brown, almost as if by magic. I found the result to be a tender, deeply flavored roast that was far more complex than any corned beef I've had from a can. This recipe is perfect for the weekend project cook who enjoys a good old-fashioned cooking adventure. The resulting beef is melt-in-your-mouth tender and the flavor is intense. I served it with roasted carrots and turnips, as suggested, and the combo was a delightful nod to tradition. The next time I'm planning a Sunday supper, I'll definitely be corning my own beef.