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
- Anise Seeds
- Whole Cloves
- Cardamom Pods
- Bay Leaves
- Ground Coriander
- Crushed Red Pepper Flakes
- Ground Ginger
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.
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If you love this recipe, be sure to check out our reader favorites seasoning blends:
- 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
- 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.
- Pulse the toasted seeds and bay leaves in a spice grinder a few times, or use a food processor and pulse a few times.
- Mix the seeds and the crushed bay leaves with the ground coriander, red pepper flakes, and ground ginger.
- 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.
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.
Make your own corned beef seasoning at home for the best corned beef ever!