Corned Beef Spice Packet Seasoning Recipe


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Try this easy recipe to make your own corned beef spice packet from scratch! It’s so much more delicious and you’ll love how easy it is to make your own corned beef seasoning.

Corned Beef Spice Packet

I was shopping for corned beef to make my Corned Beef with Cabbage recipe for St. Patrick’s Day this year, and the only corned beef I could find didn’t come with a spice packet. This definitely left me wondering, “Can you make corned beef without a spice packet?”

It took a little testing, but I’m SO obsessed with this spice blend! It’s so much more flavorful than the spice packets, and I love that I can add as much seasoning as I want to (seriously those packets are way too tiny!).

I’m completely convinced that making my own spice packet from scratch makes the best corned beef now. Seriously, I’m never going back to using the packets that come with it.

Corned Beef Seasoning

This spice blend uses so many of the traditional corned beef pickling spices. You could also add allspice berries if you have them on hand. It’s a super versatile recipe, so feel free to adjust the ingredients or amounts based on your preferences. In this recipe we’re using:

  • Mustard Seeds
  • Peppercorns
  • Anise Seeds
  • Whole Cloves
  • Cardamom Pods
  • Bay Leaves
  • Ground Coriander
  • Crushed Red Pepper Flakes
  • Ground Ginger
Process collage showing toasting and blending spices.

How To Make It

It’s super simple to make! Just toast the whole spices, then pulse them a few times in a spice grinder or food processor. Mix all of those spices with the ground spices and add it to your boiling water when you cook the corned beef on the stove or in the slow cooker.

Process collage showing finished spice blend and using it in stove top corned beef.

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Pinterest pin image of corned beef seasoning with title text.

Seasoning Recipes

If you love this recipe, be sure to check out our reader favorites seasoning blends:

Yield: 1 batch

Corned Beef Spice Packet Recipe

DIY homemade corned beef spice packet blend in a bowl.

Try this easy recipe to make your own corned beef spice packet from scratch! It's so much more delicious and you'll love how easy it is to make your own corned beef seasoning.

Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes


  • 1 Tablespoon mustard seeds
  • 1 teaspoon black peppercorns
  • 1/2 - 1 teaspoon anise seeds (depending on preference)
  • 8 whole cloves
  • 4 cardamom pods
  • 4 large bay leaves (crushed)
  • 1 Tablespoon ground coriander
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground ginger


  1. Heat a medium sized heavy bottomed skillet or pot over medium heat. Add the mustard seeds, black peppercorns, anise seeds, cloves, and cardamom pods. Toast for 2 - 3 minutes, or until they are fragrant.
  2. Pulse the toasted seeds and bay leaves in a spice grinder a few times, or use a food processor and pulse a few times.
  3. Mix the seeds and the crushed bay leaves with the ground coriander, red pepper flakes, and ground ginger.
  4. Use as you normally would when making your corned beef recipe.


Store in an airtight container.

This is the amount I use for 3 - 4 pounds of corned beef in my favorite Corned Beef with Cabbage recipe, but feel free to use as much or as little as you like based on your preference!

If you don't have all the spices, don't feel like you have to run to the store! I think this recipe is amazing as-is, but would still be great if you have to omit a couple of the spices. The spices are definitely based on your personal preference. The only spices I would consider 100% critical for the success of the recipe are the mustard seeds, peppercorn, and bay leaves.

Nutrition Information:

Serving Size:

1 batch

Amount Per Serving: Calories: 83Total Fat: 2.9gCarbohydrates: 9.3gNet Carbohydrates: 7.4gFiber: 1.9gSugar: 0.7gProtein: 2.8g

Nutrition information isn’t always accurate.


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Make your own corned beef seasoning at home for the best corned beef ever!

DIY homemade corned beef spice packet blend in a bowl.

25 thoughts on “Corned Beef Spice Packet Seasoning Recipe”

  1. Tried this recipe with a couple exceptions! I’m in awe of your spice collection!
    Very fragrant and tasty addition to my corned beef!

  2. This was good, but I thought that the amount of red pepper flakes was too spicy. I’ll leave them out in the future because the black peppercorns are enough. Otherwise, very good recipe that I’ll use again.

  3. I want to make this for upcoming St. Paddies day, and would like to know which Cardamom pods to use, green or black? I don’t know the difference between them or if indeed there is a difference.

    • Hi Kay, I used green cardamom pods. The flavors are different. The green ones are smaller with a more intense flavor, while the black ones are larger with a more smoky flavor. Hope that helps! -Alexa

    • Hi Lydia, The best alternative would be to use a mortar and pestle. If you don’t have that, you could try putting the spices in a ziploc, closing it, and then using a rolling pin to crush the spices as best you can. I would probably just tear the bay leaf into smaller pieces by hand. Hope that helps! -Alexa

  4. I am branching out and taking a brisket and seasoning it myself. How long does it need to be seasoned? I also saw on another page to brine it for like 10 days…whoops think I can get away with 12 hours 😂

    • Hi Joslynn, Brisket needs to be cured in order for it to become corned beef. The curing process takes at least 5 to 7 days. Sorry that’s not the answer you were hoping for! -Alexa

      • Just wanted to add that just brisket is a tough piece of meat in itself. Corning it for about 7-8 days (I turn mine over after 3 days) definitely helps, along with marinating it for a day or two, and then slow cooking.

    • Hi Tim, I haven’t tried it with ground cardamom, but I think using 1/2 teaspoon of ground cardamom would work. -Alexa

  5. I ended up grinding the spices really finely, like into a powder, before I saw the picture of your mix. Is this going to be okay, or should I re-do it and keep most of the spices whole?

  6. So I’m to infer that you place the entire spice content of your recipe in the water with the corn beef? The ending line “use as you would for your corn beef recipe.” As I’ve never personally made it before, some measurements would be handy for beginners.

    • Hi Roger, Yes, this is the amount of spice I add to the water when cooking a 3-4 pound corned beef brisket. I also have a recipe with a video posted showing how to make the corned beef with this seasoning. Here’s the link: Corned Beef Recipe – hope that helps! -Alexa

  7. After I had corned beef at a restaurant yesterday, and it was so flavorful, I decided I would also make my own. I’m making two briskets – one is never enough. I boil, then bake. I have a glaze for the baked portion, but wanted to use the better spices, too. I was going to put the spices in a packet made of cheesecloth. I hope that works. Not a fan of all the seeds sticking to the vegetables. My question is – how much spice would you use for two briskets? I would think doubling it might be too much. There will be more water in the pot, of course. Thank you!

      • Made this for our St. Patrick’s day Reubens. So. Delicious! We loved the corned beef so much I went out the day after & bought 2 more briskets! Thanks for the recipe. It’s a keeper!

    • Hi Robyn, You can just leave out the coriander and cardamom. As long as you have mustard seeds, peppercorn, and bay leaves the recipe should turn out well. The coriander is a more important component than the cardamom, but it should still work. Hope that helps! -Alexa


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