Make the most flavorful corned beef with this easy Corned Beef Seasoning recipe. This homemade pickling spice blend comes together in about 5 minutes using nine simple ingredients. It’s perfect for boosting the flavor of store-bought corned beef or for seasoning your own homemade corned beef brisket.
After St. Patrick’s Day each year I stock up on corned beef while it’s on sale, freeze several pieces, then slow-cook them throughout the year for easy, comforting meals. This corned beef seasoning was developed to add depth and brightness to the pre-packaged spice packet that often comes with store-bought corned beef. It also makes an excellent base for brining and roasting your own brisket.
The blend uses whole seeds and aromatics that are briefly toasted before being coarsely ground. Toasting releases essential oils and deepens the flavor, while a coarse grind gives texture and a bold, rustic bite rather than a finely powdered spice. Once mixed, the pickling spices keep well in the pantry for several months, so make a batch to have on hand whenever you want a reliably delicious corned beef.
Ingredients
These are the whole spices used to make the corned beef seasoning. For convenience, the full amounts are shown in the recipe card below. Most of these spices are available in the spice aisle or bulk containers at grocery stores.
- Coriander seeds
- Mustard seeds
- Black peppercorns
- Anise seeds
- Fennel seeds
- Dill seeds
- Whole cloves
- Bay leaves
- Crushed red pepper flakes
Instructions
- Toast the seeds. Place coriander seeds, mustard seeds, peppercorns, anise seeds, fennel seeds, dill seeds and whole cloves in a dry skillet over medium heat. Stir frequently and toast 1–2 minutes until the spices become fragrant. Be careful not to burn them.
- Grind to a coarse texture. Transfer the toasted seeds to a spice grinder or mortar and pestle. Add the bay leaves and crushed red pepper flakes and pulse or grind until the mixture is coarsely ground. Aim for a rustic texture rather than a fine powder.
- Store the seasoning. Spoon the spice blend into an airtight container such as an 8-ounce mason jar. Store in a cool, dark place for up to six months for best flavor.
How to use the seasoning
To make homemade corned beef: Use 4 tablespoons of this seasoning for a standard homemade corned beef brine. Reserve 1 tablespoon in the brine and use the remaining 3 tablespoons to season the brisket before roasting or slow-cooking. The coarse spices add a wonderful crust and aromatic flavor.
I typically cook carrots, potatoes and onions with the corned beef. The spices infuse the vegetables as they slow-cook, turning them into a flavorful, cohesive meal alongside the meat.
To boost store-bought corned beef: Add 1–2 tablespoons of this mix in addition to any seasoning packet that comes with the package. If there is no packet, use about 2 teaspoons of this blend per pound of corned beef (for example, 8 teaspoons for a 4-pound roast).
To make pastrami: This same blend can be used when brining pastrami — use roughly 2 tablespoons in the brine as a guide, then adjust to taste when preparing the finished meat.
Corned Beef Seasoning
Make this easy corned beef seasoning in about 5 minutes. The recipe yields 8 tablespoons of coarse pickling spice.
Servings: 8 tablespoons
Prep time: 5 minutes
Total time: 5 minutes
Author: Whitney Bond
Ingredients
- 2 tablespoons coriander seeds
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2 teaspoons anise seeds
- 2 teaspoons fennel seeds
- 2 teaspoons dill seeds
- 4 whole cloves
- 4 large bay leaves
- 1 teaspoon crushed red pepper flakes
Method
- Add coriander, mustard, peppercorns, anise, fennel, dill and cloves to a skillet over medium heat and toast 1–2 minutes until fragrant.
- Place toasted spices in a spice grinder or mortar and pestle with bay leaves and red pepper flakes. Grind to a coarse texture and transfer the blend to a clean jar.
- Label the jar with the date and store in a cool, dark pantry for up to six months. The spices will remain safe beyond that time but will gradually lose intensity.
Notes
- If you don’t have a spice grinder, use a mortar and pestle or a small food processor, pulsing until coarsely broken up. A heavy spoon can also be used to crush the seeds in a sturdy bowl.
- This recipe yields 8 tablespoons of seasoning. Use 4 tablespoons to make homemade corned beef as described above. For store-bought corned beef, add 1–2 tablespoons in addition to a provided spice packet, or use about 2 teaspoons per pound if no packet is included.
- To double the batch, simply double the ingredient amounts and store in a larger jar.
- Store in an airtight container in the pantry. For best flavor, use within six months.
- The blend is naturally gluten free.
Nutrition (per tablespoon)
Approximate values: 20 kcal, 3 g carbohydrates, 1 g protein, 1 g fat, 2 g fiber. Values are estimates and will vary depending on specific ingredients and quantities used.
More homemade seasonings
Keep a selection of homemade seasoning blends on hand to add consistent, fresh flavor to meats and vegetables. Some other blends I use frequently include meatloaf seasoning, pork chop seasoning, Montreal steak seasoning and beef stew seasoning.
Meatloaf Seasoning
Pork Chop Seasoning
Montreal Steak Seasoning
