I do corned beef in a big pot with red potatoes, carrots, onions and cabbage....it's tradition!
What is "grey" corned beef?
The "good" kind. Don't worry, I never knew much about it until I moved to New England myself. Apparently saltpeter in the brining process is what keeps corned beef red. Take it out and it's grey, HOWEVER, it doesn't have that salty taste either.
I won't eat it any other way now, if I have a choice.