Homemade Corned Beef Spices adds a powerhouse of flavors to any of our Corned Beef recipes: Baked Corned Beef, Instant Pot Corned Beef, Smoked Corned Beef, Sous Vide Corned Beef and Reuben Sandwich. Corned Beef seasoning takes just 10 minutes to custom blend.
Corned Beef Seasoning
This corned beef spice packet is designed to replace or accentuate the corned beef seasoning packet that comes with most store bought corned beef. We’ve found there’s not nearly enough included in the little package to properly highlight the unique flavor of corned beef.
Seasoning In Corned Beef Packet
Wondering what’s in that corned beef seasoning packet? We did a little digging and quickly saw it varies from brand to brand. Our mix includes the most common spices utilized in all of them:
- Black Peppercorn
- Mustard Seeds (Also in Pickled Mustard Seeds)
- Coriander Seeds
- Red Pepper Flakes
- Dried Ginger
- Fennel Seeds
- Dill Seeds
- Bay Leaves
- Cardamom Pods
- Whole Cloves
- Cinnamon Stick
For any of the above, you can sub in pre-ground spices for ease! The recipe card below details how to make substitutions.
Note in the picture below, the final texture is very coarse. This is why we hand crumble the bay leaves into the mix vs. adding them to the grinder.
Spices For Corned Beef
Other spices you can add in, if desired, include:
- Star Anise
- Allspice Berries
Both have very strong flavors so start with two and work your way up upon tasting the final mixture.
Here’s how to adjust the corned beef spice packet to suit your preference:
Spicy – Amp up the heat by doubling the red pepper flakes.
Mild – Remove the red pepper flakes all together.
Like Garlic? This corned beef spices mix can handle a hit of garlic powder (try 1 tsp).
Pickling Spice For Corned Beef
While similar, this isn’t the exact mix that comes in pickling spices. They can be used interchangeable although pickling spices are much less flavorful as not nearly as many spices are used.
How Much To Use
We measured how much came with our corned beef and it measured 1 tablespoon (as pictured below). Clearly not enough to season the entire corned beef roast. 3-4 tablespoons is what we recommend using, which is the equivalent of one batch of the below.
How to Store
If you’re left with more corned beef spices than needed, for this years Saint Patrick’s Day feast, just store the rest in an airtight baggie in the freezer for next year. If stored outside the freezer the potency of the mix will diminish quite a bit if you’re not using it within 6 months.
More Popular Spice Mix Recipes
If you’re unsure of the corned beef cut you should pick up, check out our Best Cut of Corned Beef guide for tips!
- Spice Grinder (*Note 1)
- 1 Tbsp Black Peppercorn (*Note 1)
- 1 Tbsp Yellow Mustard Seeds
- 1 tsp Coriander Seeds
- 4 Cardamom Seeds
- ¼ tsp Fennel Seeds
- ¼ tsp Dill Seeds
- 2 Whole Cloves
- 3 tsp Dried Bay Leaves
- 1 tsp Red Pepper Flakes
- 1 Cinnamon Stick, Cut into 1/2" Pieces
- ½ tsp Ground Ginger
- Pre-heat a saucepan or skillet over medium heat. Add the black peppercorn, mustard seeds, coriander, cardamon seeds, fennel seeds, dill seeds, whole cloves and toast for 2-3 minutes, stirring constantly.1 Tbsp Black Peppercorn1 Tbsp Yellow Mustard Seeds1 tsp Coriander Seeds4 Cardamom Seeds¼ tsp Fennel Seeds¼ tsp Dill Seeds2 Whole Cloves
- Add the bay leaves, red pepper flakes and cinnamon stick and toast for a minute, stirring constantly to ensure they don't burn.3 tsp Dried Bay Leaves1 tsp Red Pepper Flakes1 Cinnamon Stick, Cut into 1/2" Pieces
- Set the bay leaves aside and add the toasted spices to a spice grinder (or coffee grinder) and pulse a few times until coarse. Transfer to a small bowl.
- Crush the bay leaves and add to the bowl along with the ground ginger. Stir to combine.½ tsp Ground Ginger
- Store in an air-tight container for up to 6 months or freeze for up to a year.