Red Hand Corned Beef

Every year our beloved Woonsocket butcher Jamie Sullivan hand corns his own beef for St. Patrick's Day. When he brines it, he colors the meat red using beets! He calls it red hand corned beef because his hands turn bright red when turning the meat over in the barrels of ice cold brine. Bill bought a piece yesterday and followed Jaime's instructions (spice packet included!) for cooking. He went to Fernandez Market for cabbage, turnips, carrots, onions and potatoes and cooked them up in the beef broth too. It came out great. I am dreaming about the leftovers for supper.