This corned beef seasoning recipe is so much better than the spice packet that comes with corned beef. It’s important to use real spices when cooking.
As an avid home cook and meat lover, I frequently make corned beef for my family. There’s something so comforting about its familiar salty, peppery flavor. However, I don’t always have a store-bought spice packet on hand when the craving for corned beef strikes.
After some trial and error in the kitchen, I’ve learned how to make tasty corned beef without relying on a pre-made packet If you also love this classic dish but often lack the seasoning blend, read on for my tips and tricks!
Why Make Your Own Seasoning?
While convenient, store-bought corned beef seasoning packs often contain excessive sodium and preservatives. By making your own blend, you control the ingredients. I find my homemade mix actually enhances the flavor better than the store-bought packets.
Additionally, pre-made packets aren’t always on hand when I decide to whip up some corned beef. With a homemade blend, I can season the meat regardless of having a packaged mix. The process is so easy that you never have to skip making corned beef when the craving strikes!
Choosing the Right Spices
Through my experiments, I’ve landed on a perfect blend of spices for corned beef without a packet. Here are the key seasonings I include:
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Black peppercorns: This provides the characteristic peppery bite. Use whole peppercorns and coarsely crush them.
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Bay leaves: Dried bay leaves infuse the meat with herbal notes. I use 2 leaves.
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Mustard seeds These add tang and complement the other spices well Yellow or brown mustard seeds work equally well
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Coriander seeds: A must for the quintessential corned beef flavor. Lightly crush them before adding to the pot.
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Dill seeds: These small seeds pack a potent dill aroma that pairs beautifully with corned beef.
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Cloves: Used sparingly, cloves provide a subtle background warmth.
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Crushed red pepper flakes (optional): Add a touch of heat with these if you like some spice.
I recommend playing around with the proportions until you find a blend you love. Start with small amounts and adjust to taste. You can prepare a large batch of the seasoning and store it to have on hand anytime.
Cooking Corned Beef without a Packet
Once you’ve mixed up a seasoning blend, it’s time to cook the meat. I’ve made corned beef both on the stovetop and in the slow cooker with great success. Here are tips for each method:
Stovetop:
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Place the corned beef in a large pot and cover with water. Bring to a boil over high heat.
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Add your homemade spice blend along with 2 bay leaves. Reduce heat to low, cover, and simmer for 2-3 hours until fork tender.
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Check the water level occasionally and replenish to keep the meat fully submerged.
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Once done, remove the meat and let rest 10 minutes before slicing across the grain.
Slow Cooker:
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Place aromatics like onions, garlic, and celery on the bottom of the slow cooker. This prevents burning.
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Add the corned beef followed by enough liquid (water, beer, broth) to come halfway up the meat.
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Sprinkle your spice blend over the top. Cook on low for 8-10 hours.
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In the last hour, add chunks of potatoes, carrots, and cabbage wedges to steam.
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Remove meat and veggies when done and allow the corned beef to rest before slicing.
Either stovetop or slow cooker methods result in deliciously seasoned, tender corned beef without using a store-bought packet! The meat easily absorbs the flavors of the spices and cooking liquid.
Handy Tips for Best Results
Over the years, I’ve picked up some useful tips for guaranteed success when making corned beef:
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Rinse the raw corned beef with water first to remove excess salt. This prevents it from becoming overly salty.
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Cook the meat low and slow. High heat can make it tough. Gentle simmering yields the most tender texture.
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Use a large enough pot so the meat cooks evenly and has room for plenty of liquid.
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Adding a touch of brown sugar balances the other spices nicely.
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For rich flavor, use beef broth or Guinness instead of plain water.
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Let the cooked corned beef rest at least 10 minutes before slicing for juicy results.
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Store leftovers in an airtight container in the fridge for up to 4 days. The flavors continue developing.
Satisfy Your Corned Beef Cravings Anytime
With my easy homemade spice blend, you can cook delicious corned beef with ingredients likely already in your kitchen. There’s no need to wait until you have a store-bought packet.
Homemade Corned Beef Seasoning Ingredients
- Mustard Seeds. Use yellow mustard seeds or a mix of yellow and brown mustard seeds. Black mustard seeds are great, though usually more potent.
- Black Peppercorns.
- Coriander Seeds.
- Allspice Berries.
- Cardamom Seeds. You can also use pods.
- Celery Seeds.
- Whole Cloves.
- Red Pepper Flakes.
- Ground Ginger.
- Bay Leaves.
What Spices are In Corned Beef?
The typical spice packet that comes with a corned beef brisket contains the following ingredients:
- Mustard Seeds
- Peppercorns
- Coriander
- Bay Leaf
- Dill Seeds
It is essentially a tiny packet of pickling spices used as a seasoning. We can no longer use that tiny spice packet. Instead, we will make our own blend that not only adds more flavor with a few powerful ingredients, but also gives us enough to really make a difference in the taste.
Lets talk about how to make corned beef seasoning, shall we?
Can you make corned beef without spice packet?
FAQ
What if my corned beef doesn’t have a seasoning packet?
Should corned beef be cooked in liquid?
What gives corned beef its flavor?
What is the preferred method to cook corned beef?
How do you cook corned beef in the oven?
Place the corned beef in a large pot and cover with water. Bring to a boil while you preheat the oven to 350 F. Discard the water and repeat to draw out more of the salt. Set the corned beef fat-side up in a baking pan and cover with foil. Bake for 2 hours.
How long do you boil corned beef?
Corned beef should be simmered until it is fork tender. To make corned beef: Place the corned beef a stock pot. Add the spice packet, a bottle of dark beer and enough water to cover the corned beef completely. Bring it to a boil and cover, cooking on a low simmer for 2 1/2 – 3 1/2 hours.
How do you cook corned beef in a crock pot?
Place the corned beef in a large stock pot. Add spice packet if your corned beef came with one (see note if you don’t have one). Add one bottle of beer (optional) over corned beef and enough water to cover completely. Bring to a boil, reduce heat and cover. Simmer 45-50 minutes per pound (until meat is fork tender).
How do you reduce sodium in corned beef?
Store bought corned beef is loaded with sodium. To reduce, soak the roast in cold water for up to 4 hours, changing out the water every hour. Try and use homemade spices as the packet of spices that comes with the roast isn’t a huge amount. We coat the roast AND add some to the cooking water to maximize flavor.