12 ounces of diced, cold beef pot roast or shredded beef may be substituted for corned beef brisket.
- 12 Ounces pre-cooked boneless corned beef brisket, cold, diced
- 1 and 1/2 cups diced dill pickles
- 1 Cup mayonnaise
Place corned beef brisket in food processor bowl.
Pulse on and off until beef becomes crumbly in texture.
Add pickles and mayonnaise; pulse 5 times to combine.
Cover and refrigerate until ready to use.
Use spread for sandwiches, crostini or serve as a dip with vegetables and crackers.