Corned Beef Spice Recipe

How to make a homemade corned beef spice recipe for curing beef or adding traditional crushed spices to the to for added flavor. In the case that your package didn’t come with the spice packet to make our Dutch Oven corned beef, we have you covered here!

Homemade Corned Beef Spice Packet

While store-bought is readily available, crafting your own corned beef spice blend allows you to tailor the flavors to your preference and experience the authentic art of curing meat. Here, we’ll delve into the world of cooking corned beef, spice recipe blends, traditional ingredients used, and guiding you through the process of creating your own favorite homemade blend.

At the heart of any great corned beef recipe in oven or any other cooking method lies the spices that gives the meat its distinct flavor profile.

Corned Beef Seasonings

Each spice brings its unique aroma, taste, and complexity to the final product. While commercial blends can be convenient, there’s something captivating about mixing your own corned beef spices, allowing you to control the freshness and intensity of each ingredient.

1. Peppercorns and Mustard Seeds provide the foundation for the corned beef spice blend. Their bold, earthy flavors create a harmonious base for the other spices to build upon. Toasting these seeds before grinding releases their essential oils, enhancing their flavors and contributing to the overall depth of the blend.

2. Coriander Seeds add a citrusy and slightly sweet note to the spice blend.

3. Allspice Berries and Cloves are optional. These offer a warm, sweet, and slightly spicy undertones to the spice blend. They create a comforting aroma and infuse the meat with a cozy, inviting essence.

4. Crushed Red Pepper Flakes if you crave a touch of spicy heat, crushed red pepper flakes provide the perfect balance. Adjust the amount to suit your heat tolerance.

5. Bay Leaves and Garlic contributes a herbal element to the spice blend. You can also add crushed garlic to infuse the meat with a pungent, savory profile. Together, they enhance the overall bouquet of flavors, taking the corned beef to new heights of deliciousness.

Optional other Ground Spices – Ground ginger, cinnamon, nutmeg, and paprika offer a delightful medley of sweet and warm flavors.

Now this isn’t necessary when making a canned corned beef recipe since they are already incorporated into the meat “loaf”. You can do as you wish though so I wouldn’t hold you back.

Corned Beef Spice Blend

Now that we’ve explained the typical essential ingredients of a packaged spice mix that is normally included in with the meat when you purchase a piece at the store. Let’s talk about how to make it your very own. Of course you can adjust as need be according to your preferences. If you wanted a bit more heat to your Air Fryer corned beef feel free to add a bit of red pepper flakes into the seasoning blend.

How to Toast Whole Spices

Start by toasting the whole peppercorns, mustard seeds, coriander seeds (allspice berries are optional) in a dry skillet over medium heat. Allow them to toast for a few minutes, stirring occasionally to prevent burning. The toasting process releases the spices’ natural oils, amplifying their flavors and enriching the final blend.

How to Grind Toasted Spices

After the whole spices have cooled, grind them into a coarse powder using a spice grinder or a mortar and pestle. The freshly ground spices will lend a vibrant and pronounced flavor to your corned beef.

Add the Remaining Ingredients in a mixing bowl, combine the ground spices with the crushed red pepper flakes (if they weren’t added into the pan) and crushed bay leaf. Blend them thoroughly until all the elements are evenly distributed.

Homemade Corned Beef Spice Packet Recipe

Storing the seasoning packet / spice blend for longer than an immediate use is vital in preserving the perfect blend of spices you will want to use again.

Transfer your homemade corned beef spice blend into an airtight container, ensuring it is kept in a cool, dry place, away from direct sunlight. OR use it right away on top of your piece of meat. To keep longer, so cooking frozen corned beef is possible later in the year, proper storage will help preserve the potency of the spices for several months.

With your freshly made spice blend in hand, it’s time to move on to the next step: curing the beef. Select a well-marbled corned beef brisket or another cut, and generously rub the spice blend onto the surface of the meat. The spices will act as a flavor enhancer and preservative, permeating the meat over time.

You will ONLY use pickling spices below if your meat has not been cured or pickled at all. Store bought will already have this done, you just may need to make the small packet that comes with it. The recipe for that is below in the recipe card.

Ingredients

• 4 tablespoons whole black peppercorns + mustard seeds + coriander seeds
• 3 tablespoons whole allspice berries
• 2 tablespoons whole cloves
• 2 tablespoons crushed red pepper flakes (adjust to your preferred level of spiciness)
• 8 bay leaves, crushed
• 6 crushed garlic cloves
• 2 tablespoons ground ginger
• 1 tablespoon ground cinnamon + ground nutmeg
• 1/2 teaspoon dill seeds
• 1 tablespoon ground paprika (smoked paprika adds a nice flavor, but regular paprika works too)

How to Cure Corned Beef

Place the seasoned meat into a plastic bag or an airtight container, ensuring it is fully sealed. Refrigerate the meat for approximately 5-7 days, giving the spices ample time to infuse the beef with their delightful flavors. Turn the meat occasionally during this curing period to distribute the spices evenly.

After curing, rinse off the excess spices and cook the corned beef according to your preferred easy recipe. Whether you boil, braise, or slow cook it, the beef will be infused with delicious flavors from this.

I like to use a dry skillet that is made of cast iron, it provides even heat and the old fashioned favorite. You can use a skillet of any kind really if you don’t have one of those.

How to Toast Corned Beef Spices

1. Heat a cast iron skillet (ideally) over medium high heat on the stovetop. Add peppercorns, coriander, mustard seeds and anise seeds in. Move around and toast for 3 minutes.
2. Then add crushed bay leaves and red pepper flakes for 30 more seconds, then immediately remove from the heat source.
3. Pour contents into your spice blender and pulse until as smooth as you’d like.
4. Immediately use corned beef seasoning mix on top of your brisket and then cook as you’d like. if you want to store for longer pour into an airtight container or jar in a cool place.