This corned beef spices recipe will come in handy the next time you are cooking corned beef and find that it's missing a corned beef spice packet. I always use this corned beef seasoning to make smoked pastrami; it's such a hit!
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If you've come here to learn how to make corned beef spices for corned beef and cabbage, welcome! I'm proud to say that I was the first to post a corned beef spice recipe years ago; many others have followed since.
You'll want to keep this recipe handy the next time you make an Instant Pot corned beef and smoked corned beef brisket, or when you run out of pickling spices. Yes, you can use this mix for making pickles too!
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🔖 Ingredients You'll Need
My original spice mix includes exactly what you'd find in the spice packet that usually comes with your corned beef, but now you can make more of it and use as much as you'd like! My recipe includes the following ingredients found in those tiny packets:
- coriander
- peppercorns
- mustard seeds
- anise
- crushed red pepper
- crushed bay leaves
🧂How To Make Corned Beef Seasoning
Step 1: Toast coriander seeds, mustard seeds, peppercorns, and anise seeds in a hot cast-iron skillet over medium heat for 2 - 3 minutes, or until fragrant.
Step 2: Add bay leaves and red pepper flakes during the last 30 seconds. You basically want to wake up their flavors.
Pro Tip: Keep a close eye on the corned beef spices because they can easily burn.
Step 3: Pour the corned beef seasoning into a spice mill, coffee grinder, or Ninja blender. Pulse a few times, just enough to crush the spices and release their flavor.
Pro Tip: Don't over-blend the spices into a powder. You should still be able to distinguish the ingredients in your corned beef spices.
Step 4: Store the corned beef seasoning in an airtight container until needed. Use as much of the corned beef spices as you'd like to season your corned beef before cooking it.
What Readers Are Saying
Just wanted to thank you for an AMAZING PASTRAMI seasoning mix! I made pastrami for the first time in my smoker( very intimidating ), and it was SOOOO DAMN DELICIOUS !! This seasoning mix was absolutely on POINT! And now I don't have to be disappointed in going to 'The best pastrami in the world', wherever that is. 😁
You won't be disappointed, I promise!!
-Ria
👩🏼🍳 Pro Tips
- This recipe makes enough corned beef seasoning to fill a regular-sized spice jar. You will not use the entire amount to season your corned beef recipe.
- If you decide to make extra seasoning, you can freeze what you don't plan on using right away.
- If you prefer milder recipes, you can reduce the amount of red pepper flakes in this corned beef seasoning, or leave it out entirely.
- If you don't have the spices mentioned above, you can use pickling spices to season your corned beef brisket.
- Store in an airtight container in a cool, dark place for up to 1 year for the best flavor.
🍋 More Spice Recipes
If you enjoy making your own spices and seasonings, you may be interested in learning how to make everything but the bagel seasoning, biryani spice, pork butt rub, Lebkuchen Gewürz (German gingerbread spice), and shawarma spice recipe.
☘️ More St. Patrick's Day Recipes
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📖 Recipe
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Ingredients
Equipment
Method
- Toast coriander seeds, mustard seeds, peppercorns, and anise seeds in a hot cast-iron skillet over medium heat for 2 - 3 minutes, or until fragrant.
- Add bay leaves and red pepper flakes during the last 30 seconds. You basically want to wake up their flavors.
- Pour the corned beef seasoning into a spice mill, coffee grinder, or a Ninja blender. Pulse a few times, just enough to crush the spices and release their flavor.
- Store the corned beef seasoning in an airtight container until needed. Use as much of the corned beef spices as you'd like to season your corned beef before cooking it.
Nutrition
Video
Notes
-
- Keep a close eye on the corned beef spices because they can easily burn.
- Don't over-blend the spices into a powder. You should still be able to distinguish the ingredients in your corned beef spices.
- This recipe makes enough corned beef seasoning to fill a regular-sized spice jar. You will not use the entire amount to season your corned beef recipe.
- If you decide to make extra corned beef seasoning, you can freeze what you don't plan on using right away.
- If you prefer milder recipes, you can reduce the amount of red pepper flakes in this corned beef seasoning, or leave it out entirely.
- If you don't have the spices mentioned above, you can use pickling spices to season your corned beef brisket.
- Store in an airtight container in a cool, dark place for up to 1 year for the best flavor.
Lisa says
So good! I used star anise because I didn’t have anise seeds. Just cut it in half.
I also put it in cheesecloth, because I don’t like the loose spices, but that just my preference. It was the best corned beef we’ve ever had.
Hilda Sterner says
I love the idea of using cheesecloth, and I'm so glad you enjoyed it!
Kelly Methey says
This spice recipe is the best! It’s so much better than those tiny little packets that come with a corned beef. Your recipe adds so much more flavor! I highly recommend it!
Hilda Sterner says
Thank you, kelly! I couldn't agree more. 😉
Bill says
Coriander or coriander seeds?
Hilda Sterner says
Hi Bill,
Thanks for your question, you'll need coriander seeds. I'm not sure if you looked at the post itself because I explain what you need under ingredients and substitutions and also include detailed pics of the recipe. However, I will update the recipe card to reflect the same. Thank you for pointing that out and have a great day!
Tom Stevens says
This is by far, the best corned beef seasoning I've ever tried! Will be bookmarking this one. Thanks for another great recipe!
Hilda Sterner says
Hi Tom,
Thank you for the review, enjoy!
Genevieve Persgard says
Some of the confusion for a few of us comes from the fact that when we think of "anise", we think of something different than fennel seed. But if you watch the video, it becomes clear. Anise seed = fennel. Much easier to find, and definitely much easier than trying to crack our stars for seeds! Thank you for the recipe; I only took a star off for the confusion of the directions. If it had let me only take a half, I would have.
Hilda Sterner says
Hi Genevieve, Actually fennel and anise are two different plants with similar seeds. See this link on Master Class for more info: https://www.masterclass.com/articles/fennel-vs-anise-guide. They can easily be purchased at most grocery stores and on Amazon. https://amzn.to/3HgFCWF
Jan Kennedy says
I made this St. Patrick’s day exactly to the recipe with one omission- the hot chili flakes- and it was truly amazing! My husband walked in after only 5 or 10 minutes of it simmering and exclaimed how good it smelled already. Coming from an Irish American family and 75+ years of corned beef, that was a huge compliment. I used the entire amount in for a 3 lb brisket . Will do that again. Thanks Hilda!
Hilda Sterner says
Hi Jan,
Wow, that is a compliment and I will take it! Thank you for your review. It is appreciated! 🙂
Patrick says
I forgot to rate my review! Definitely 5 Stars
Patrick Clancy says
Hi Hilda.
I made up your spice recipe for my first ever Corned Beef. The pre packed Brisket Joints with spice sachets, aren’t available here in the UK (if they are, I’ve never seen them) so I searched the internet and found your page.
It was the perfect blend and for a first time Corned Beef maker, it turned out and tasted great.
Thank you
Hilda Sterner says
Thank you so much, Patrick! I'm so glad you enjoyed it. I just love hearing that. Take care!
Linda says
Such a perfect amount of seasoning spices that are well balanced. I added a wee bit of fennel and allspice as well. They smell divine. Tomorrow's corned beef will be fabulous because of this well thought out list. I appreciate it--thanks so much!
Hilda Sterner says
Hi Linda, I'm looking forward to tomorrows corned beef too. Happy St. Patrick's day & thank you for the review!
Kathryn Gagné says
Thank you Hilda for following your curiosity and taking the time to figure the mix out. Like so many other pre-made things (i.e.. spaghetti sauce, mayo) I used up until my 40's I thought it was some great mystery or too expensive/difficult/complex to make. The amount of money I have saved over the past decade is amazing. Not to mention the awakening to true flavors, less salt & sugar and better health. -Kathryn in Quebec
Hilda Sterner says
Hi Kathryn, I couldn't agree more! I consider it a challenge to deconstruct store-bought products and make my own, cheaper and usually better versions. Thank you for your review!