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Description
This recipe is what I use to make the best corned beef for what I call the California Rueben Sandwiches. The corned beef must be cooked a day ahead so that it can be cooled overnight so that it can be sliced thinly the next day. We usually make an extra one for corned beef tacos and corned beef hash for later on.
Ingredients
US|METRIC
4 SERVINGS
- 6 lb. corned beef (briskets with spice packets)
- 1 pilsner beer
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Directions
- In a large crockpot place the briskets.
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