There is something about that little spice packet that comes with a store-bought corned beef brisket. It’s fine, honestly, it does the job.
But fine isn’t really what you’re after when you’ve got a beautiful piece of beef simmering away for hours, filling the whole house with that smell. You want deep, warm, aromatic flavor, the kind that makes you impatient for dinner.
My husband and I have this little tradition after St. Patrick’s Day every year. We hit up the grocery store when corned beef goes on serious sale and we stock the freezer. It is such an easy win for a slow cooker meal down the road.
A few months ago, I pulled one out, got it ready, and he just looked at me and asked if I could maybe whip up something extra. Something with more personality than the little included packet. So I did.
I played around with the spices in the cabinet, toasted a few things to wake them up, and ground it all until it smelled like heaven. That first bite of the brisket with that seasoning mix was it.
It was so good I immediately knew I had to use it for making my own corned beef from scratch, too. Now this mix is the only one we use, whether it’s a freezer brisket or a special homemade one.
Ingredients Needed for the Recipe
The beauty of this blend is that it’s built on whole spices. You’re not just sprinkling on powder, you’re infusing the meat with these incredible layers of flavor. Here is what you need to grab.
- Coriander seeds: These are the backbone of the mix. They have this lovely, slightly citrusy and warm flavor that just belongs with beef. You’ll use two tablespoons, and they really shine after a quick toast.
- Mustard seeds: One tablespoon of these little guys adds a sharp, pungent kick that cuts through the richness of the brisket perfectly. They don’t make it spicy hot, just deeply savory.
- Black peppercorns: A whole tablespoon of these gives that gentle, warm heat that lingers in the background. Freshly cracked is always best, and grinding them yourself makes a huge difference.
- Anise seeds: Just two teaspoons. They bring a subtle, sweet licorice note that is absolutely classic in pickling spice blends. It’s not overpowering, it just adds a layer of complexity.
- Fennel seeds: Another two teaspoons of that gentle, sweet, anise-like flavor, but fennel is a little softer and more rounded. It pairs beautifully with the anise.
- Dill seeds: Two teaspoons here. This is that slightly grassy, bright flavor that you often taste in pickles. It brings a freshness that balances the heavier, richer spices.
- Whole cloves: You only need four of them. They are incredibly potent, so a little goes a long way. They add that warm, almost sweet, slightly numbing spice note.
- Bay leaves: Four large ones. They add an herbal, almost tea-like flavor that is subtle but really important for the overall depth of the seasoning.
- Crushed red pepper flakes: Just one teaspoon. This is for a tiny whisper of heat that you notice at the very end. It rounds everything out without making things spicy.
Most of these are pretty easy to find in the regular spice aisle. You might have to hunt a little for the dill seeds, but they are usually there. And the best part is, once you have them, you can make this mix over and over.
How to make Corned Beef Seasoning?
Making this is honestly faster than running to the store to buy a packet. It takes about five minutes, and the smell alone is worth the tiny bit of effort. The key is toasting the seeds first, it wakes them right up.
Step 1 – Toast the Seeds
Grab a small skillet or a pan and set it over medium heat. Toss in the coriander seeds, mustard seeds, peppercorns, anise seeds, fennel seeds, dill seeds, and those four whole cloves. You don’t need any oil, just a dry pan. Let them warm up, shaking the pan gently every so often. You will know they are ready when the smell just explodes, all warm and fragrant. This only takes a minute or two. Watch them closely so they don’t burn, burnt spices are bitter and sad.
Step 2 – Grind the Spices
Now, carefully pour those warm, toasted seeds into your spice grinder. Crumble in the four bay leaves with your hands and add the teaspoon of crushed red pepper flakes. Put the lid on and pulse it a few times. You are not looking for a fine powder here, you want a coarse, rustic texture. You want to be able to see the different seeds broken up, but not turned to dust. It gives the final dish a better texture.
Step 3 – Store the Seasoning Blend
Open up the grinder and just breathe in for a second. It smells incredible. Pour every bit of that ground spice mixture into a clean, airtight container. I usually use a small mason jar. Pop a lid on it, write the date on a piece of tape if you want, and tuck it away in a cool, dark spot like your pantry. It will stay wonderfully flavorful for a good six months.
How to Use Your Homemade Spice Mix
This is where the fun really starts. Having this jar in your pantry opens up so many delicious possibilities. You aren’t just limited to boiling a brisket.
For a store-bought corned beef, I almost always add one to two tablespoons of this mix right in with the cooking liquid, even if I use the little packet that came with the meat. It just deepens everything. If your brisket didn’t come with any seasoning at all, plan on using about two teaspoons of this blend for every pound of meat. So for a three-pound brisket, that is six teaspoons, which is two tablespoons. It scales up easily.
And the vegetables you cook with it, oh my goodness. The carrots, potatoes, and onions that simmer in that broth soak up all those toasted spice flavors. They become the best part of the plate, honestly. The seasoning clings to them and makes them taste like more than just a side dish.
If you are feeling really ambitious and want to make your own corned beef completely from scratch, this mix is your best friend. You will need about four tablespoons total. One tablespoon goes into the brine to flavor the meat during its long soak, and then you use the remaining three tablespoons to rub all over the brisket right before you roast it low and slow. It creates this amazing, flavorful crust.
We have even used it to make homemade pastrami, which is just taking that homemade corned beef and smoking it with more of this spice crust. For that, you will need about two tablespoons for the brine. It is a whole other level of delicious.
Tips
Over the last few months of making this blend constantly, I have picked up a few little tricks that make it even easier and better. These are the things I wish I knew from the very first batch.
- Don’t skip the toasting step. It is not just for show. Toasting the whole seeds in a dry pan for a minute or two releases their essential oils and makes them exponentially more fragrant and flavorful. It takes the blend from good to great.
- No spice grinder, no problem. If you do not have an electric grinder, you can absolutely use a mortar and pestle. It takes a little more elbow grease, but it works beautifully. If you have neither, put the toasted seeds in a sturdy zip-top bag, lay it on a cutting board, and gently crush them with the bottom of a heavy pan or a rolling pin. You want that same coarse texture.
- A small food processor can work in a pinch. Just be very careful and use the pulse setting. You do not want to turn it into a paste or a fine powder. A few quick pulses is all it takes.
- Label your jar. I know it seems silly when you just made it and know exactly what it is, but six months from now when you are digging through the spice cabinet, you will be so happy to see “Corned Beef Mix – March” written on the lid.
- This recipe is naturally gluten free. It is just pure seeds and spices, so it fits perfectly into a gluten free kitchen without any substitutions needed.
- Make a double batch. Honestly, this is a great idea. The mix keeps so well, and you will be surprised how often you reach for it. The ingredient amounts are easy to double, and it fills a nice pint-sized jar perfectly.
Substitutions and Fun Variations
I am a big believer that recipes are just a starting point. Once you make this blend the first time and understand the flavor profile, you can totally play around with it based on what you have or what you like. It is a very forgiving mix.
If you don’t have anise seeds, you can just use a little more fennel, or vice versa. They are in the same family and play well together. If you are out of dill seeds, you could leave them out, or even add a pinch of dill weed, though the flavor will be a bit different and more herbal. It is still tasty.
For people who like things with a bit more warmth, you could add a dried whole allspice berry or two to the toasting step. It adds another layer of that warm, clove-like sweetness. Some traditional pickling spices also include a small piece of dried ginger or a bit of mace. If you have them, feel free to experiment with a tiny amount.
If you want a slightly smokier vibe, maybe for a pastrami project, you could add a dried chipotle pepper to the grinder with everything else. It would add a whole new dimension. Just remember, any additions should be in small quantities so they don’t completely overpower the classic corned beef taste. You want to enhance it, not mask it.
Corned Beef Seasoning Recipe
Description
Make the most delicious and flavorful corned beef with this simple Corned Beef Seasoning recipe! This homemade spice packet is easy to mix up with 9 ingredients, in just 5 minutes. It's perfect for adding extra flavor to store-bought corned beef, or making your own homemade corned beef.
ingredients
Instructions
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Add the coriander seeds, mustard seeds, peppercorns, anise seeds, fennel seeds, dill seeds and whole cloves to a skillet on the stove over medium heat.
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Lightly toast the seeds for 1-2 minutes, until fragrant.
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Add the toasted seeds to a spice grinder, along with the bay leaves and red pepper flakes. Pulse the spices in the grinder into a coarse texture.If you don't have a spice grinder, use a mortar and pestle or place spices in a sturdy bowl and use the end of a wooden handled spoon to break up the seeds.
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Transfer the ground spices from the spice grinder to an airtight container, like a mason jar, and store in a cool, dark place, like the pantry, for up to 6 months.
Nutrition Facts
Servings 8
Serving Size 1 tablespoon
- Amount Per Serving
- Calories 20kcal
- % Daily Value *
- Total Fat 1g2%
- Sodium 6mg1%
- Potassium 71mg3%
- Total Carbohydrate 3g1%
- Dietary Fiber 2g8%
- Sugars 0.1g
- Protein 1g2%
- Calcium 37 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- If you don't have a spice grinder: Use a mortar and pestle to grind the spices after they're toasted, or place spices in a sturdy bowl and use the end of a wooden handled spoon to break them up.
- Storage: Store the corned beef spice blend in an airtight container in the pantry for up to 6 months.
- Usage: Use 4 tablespoons for homemade corned beef, or 1-2 tablespoons added to store-bought corned beef seasoning packet.
- Gluten Free: This recipe is naturally gluten free.
Frequently Asked Questions
How do I use this corned beef seasoning?
For homemade corned beef, use 4 tablespoons of seasoning (1 tablespoon in the brine, 3 tablespoons to season before roasting). For store-bought corned beef, add 1-2 tablespoons in addition to the provided spice packet, or use 2 teaspoons per pound if no packet is included.
How long does this seasoning last?
When stored in an airtight container in a cool, dark place like your pantry, this corned beef spice blend will stay good for up to 6 months. After that, the spices won't go bad but will begin to lose their flavor.