How can I get the reddish color when I make corned beef? I follow the old Molly Goldberg recipe and use Ms. Wage's pickling spice. The result is corned beef which tastes the same as the old Unique Resaurant in Hyde Park and Rosenbloom's drugstore which was on 71st. in Chicago many years ago. The difference is mine ends up with the cooked brisket color not the pinkish you get with the corned beef from a real Jewish deli.