This Corned Beef Spice Packet recipe might come in handy the next time you are cooking Corned Beef and find that its missing a spice pack. Or, maybe you just want to add more corned beef spices than that little packet contains.
My Corned Beef Spice Mix includes coriander, peppercorns, mustard seeds, and other herbs and spices to add amazing flavor to your corned beef. Be sure to save some of the brisket to make delicious Reuben sandwiches!
Making your own Corned Beef Spices couldnt be simpler! Out of my frustration of never having enough spices for my corned beef, I decided to make my own Corned Beef Spice Packet Blend instead.
It took a little investigative work for me to figure out what spices and herbs were included in those tiny little spice packets, but in the end, I do believe I nailed it!
Now I can generously season the corned beef with my home-made spice blend, which really enhances the flavor of the brisket. Now, you can do the same!
Pro Tip: Use Pickling Spice
The pickling spice works by adding a sweet and spicy flavor to the corned beef, giving it that traditional taste with every bite. It also helps to tenderize the meat and give it a nice color. We recommend prepping your beef with the pickling spice brine 24 hours before you intend to cook it. More details on this below.
Which Pickling Spice Works Best for Corned Beef?
There are many different types of pickling spice, but a combination of any of the following spices should work well for corned beef:
Or you can purchase this perfectly balanced pickling spice blend at Old Town Spice Shop!
How can I make this into corned beef and cabbage?
To make corned beef with cabbage and potatoes, first, render the fat from some bacon that you’ve cut into matchstick-size strips or any size dice in a large saucepan or pot over medium heat. Toss in some large wedges or large chunks of green cabbage and cook, turning as needed, until the edges are lightly browned. This will impart a little extra flavor oomph to the cabbage.
Add some of the reserved cooking liquid from the corned beef to the pot. Then toss some chunked potatoes and the sliced corned beef in with the cabbage, cover, and cook until the cabbage is tender. (If you prefer the potatoes not pick up any cabbage flavor or color, boil them separately in salted water.) Either way, cover and cook until the cabbage and potatoes are tender. The liquid that steams the cabbage then becomes a delicious sauce into which you can, if you like, stir a tablespoon of Dijon mustard.
What can I use instead of pickling spice for corned beef?
What is a substitute for pickling spice?
What happens if corned beef doesn’t have spice packet?