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My first experience with corned beef was as a teenager in New York; going to a Jewish deli for, what else, a corned beef on rye with spicy brown mustard. Then came the Reuben; corned beef on grilled rye with Swiss cheese, sauerkraut and Thousand Island dressing. As an adult I discovered corned beef and hash for breakfast; chopped up corned beef heated up on a flat top grill with diced potatoes,
