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I’ll be honest, ever since my Irish-American grandma taught me how to make corned beef during a blustery March years ago, I’ve been completely obsessed with making my own seasoning. There’s just something about the magic of turning a plain ol’ brisket into tender, rosy slabs of corned beef, all juicy and spiced-up from an overnight brine. The first time I mixed up my own corned beef seasoning, my husband actually said he didn’t want store-bought again. (High praise from him—he’s usually a “let’s just buy it” guy!) Whether I’m brining, smoking, or even just dreaming up ways to use every last slice, I’ve learned that that beautiful, bold flavor is all in the spice blend.
Why You’ll Love This
- Homemade corned beef seasoning means bigger, bolder flavor (and less mystery ingredients).
- So easy—just toss a few pantry spices together, no fancy gadgets needed.
- Perfect for brining or seasoning before smoking. (Yes, you can totally smoke corned beef—smoked pastrami, anyone?)
- Make-ahead friendly: blend up a little extra and keep some in your pantry for last-minute flavor cravings.
- Your house will smell AMAZING while it cooks. Like, seriously, follow-your-nose good.
Ingredient Notes (and Handy Swaps)
The magic blend starts with a few classic pickling spices, but honestly, you can get creative with what you have on hand. If you’re missing one spice, don’t stress—substitutions are not only okay, they’re encouraged! Here’s what you’ll want:
- Mustard Seeds: Yellow or brown work! They add a peppery bite and that classic “corning” flavor.
- Coriander Seeds: Lemony, earthy, and just a little citrusy. You can crush these with a rolling pin if you don’t have whole seeds.
- Black Peppercorns: Whole or cracked—go a little heavy if you like some heat. I throw in extra because, well, I like a punchy bite.
- Whole Cloves: Brings that warm, old-fashioned depth. You can use ground, but whole is best (just scale back—ground is potent!).
- Bay Leaves: Rip them up for more flavor. Adds a subtle herbal note.
- Allspice Berries: Optional, but I love their sweet-spicy muse. Substitute a pinch of ground allspice if you need.
- Cinnamon Stick: Just a small piece—break it up for more release. Ground works in a pinch.
- Cardamom Pods or Ground Cardamom: Bright, slightly minty, and totally optional.
- Crushed Red Pepper Flakes: Only if you like a little heat. My husband’s not a fan, so I sprinkle these in my own serving!
- Salt: If you’re making a corned beef brine, you’ll want pickling salt—not table salt. It dissolves easier and keeps things less cloudy.
- Sugar: Brown sugar or white—the sweetness balances all those bold spices. I sneak in a splash of maple syrup sometimes for extra coziness.
- If you’re feeling wild, you can also toss in juniper berries, fennel seeds, or even a star anise—it’s your flavor adventure!
Step-By-Step: Making Corned Beef Seasoning and Brine
Let’s get to the fun part—making the blend and using it! Promise, it’s basically just shaking, toasting, and letting your fridge do all the work.
1. Toast Those Spices (Don’t Skip!)
It takes literally three extra minutes, but toasting your seeds and whole spices wakes everything up. Put your mustard seeds, coriander, peppercorns, cloves, allspice berries, and cinnamon in a dry pan. Warm over medium heat. The minute it smells amazing—like spicy popcorn—take it off the burner. (Don’t walk away, they’ll burn in a flash. Ask me how I know…)
2. Mix It All Together
After things cool, combine your toasted spices with the bay leaves, salt, sugar, and any extra seasonings. (If you’re using ground spices, just whisk ’em in now.) Give the mix a little shake—does it look and smell like the jars at your favorite deli? Perfect!
3. Make the Brine
In a big pot, bring water to a simmer and dissolve your seasoning blend with the salt and sugar (here’s where that pickling or kosher salt shines). I usually do about 1 cup salt to ½ cup sugar for a big brisket, but you can scale up or down. The actual quantities depend on how big your beef is—and your saltiness preferences!
Let the brine cool all the way (don’t rush this; you don’t want to cook your beef just yet).
4. Corn Your Beef (aka, The Magic Transformation)
Place your trimmed beef brisket (or whatever cut you’re using—chuck roast works in a pinch) in a big zip-top bag or non-reactive container. Pour the cool brine (with all those fragrant seasonings!) over the beef, seal it tight, and into the fridge it goes.
Let it bathe in those craveable spices for at least 5 days—7 is even better if you want maximum corning flavor. Flip the beef every day or so to make sure all sides soak up that brine.
5. Cook & Enjoy
When you’re ready, rinse your cured beef well—otherwise it’ll be way too salty. Toss the beef (and some fresh seasoning, if you’re feeling fancy) into a pot with just enough water to cover, and cook low and slow until it’s fork tender. About 3 to 4 hours on the stove or in your slow cooker does the trick.
You can absolutely toss in carrots, potatoes, and cabbage for that classic “Sunday supper” feel. Or go rogue and make corned beef hash, Reubens, or even smoked pastrami. (Oh yes, more on that below!)
Flavor Variations and Serving Ideas
The fun doesn’t stop with one flavor profile. Once you’ve nailed your own basic corned beef seasoning, here are a few craveable directions to try:
- Spicy Southwest: Add smoked paprika, cumin seeds, and a pinch of chipotle powder for bold Tex-Mex vibes. Smoked corned beef tacos? You bet.
- Pastrami Twist: After curing, coat the brisket with a blend of black pepper, ground coriander, and garlic powder, then smoke it low and slow. Instant homemade pastrami, and trust me—your sandwiches will never be the same.
- Citrusy Zing: Slip a few strips of fresh orange or lemon zest into the brine for a bright, fresh twist.
- Herby Goodness: Add dried thyme, rosemary, or dill for a garden-inspired version that’s especially tasty with spring veggies.
- Kiddos Hate Spicy? Omit red pepper flakes entirely, and go heavy on the brown sugar—that sweet-salty combo is always a hit around here.
Storing & Reheating Leftovers
If you somehow manage to have leftovers (my family can demolish a whole slab in one sitting), stash sliced corned beef in an airtight container in the fridge for up to 5 days. I tuck in a few spoonfuls of the cooking liquid to keep it juicy.
For reheating: lay slices in a shallow dish, add a splash of broth or water, cover, and warm in the oven at 300°F until heated through. The microwave works in a pinch—just drape a damp paper towel over the top to avoid that dreaded tough texture.
Oh—and don’t toss that extra seasoning blend! It keeps for months in a jar in your spice cabinet (just give it a sniff before using, it should still smell mouthwatering).
Let’s Chat!
If you’re feeling inspired to mix up your own corned beef seasoning—and trust me, you should—I’d love to hear how it goes. Did you add your own spin? Have a favorite way to serve it? Drop any questions, stories, or hilarious corned beef fails down in the comments. I’m always here for more kitchen adventures and swap tips. Now, go forth and “corn” something beautiful—your next comfort food classic starts with a few cozy spices!
Homemade Corned Beef Seasoning
Ingredients
- N/A Mustard Seeds Yellow or brown
- N/A Coriander Seeds Lemony, earthy
- N/A Black Peppercorns Whole or cracked
- N/A Whole Cloves Best whole
- N/A Bay Leaves Rip for more flavor
- N/A Allspice Berries Optional
- N/A Cinnamon Stick Small piece
- N/A Cardamom Pods or Ground Cardamom Optional
- N/A Crushed Red Pepper Flakes Optional for heat
- N/A Salt Pickling salt recommended
- N/A Sugar Brown or white
Instructions
- Toast mustard seeds, coriander, peppercorns, cloves, allspice berries, and cinnamon until fragrant.
- Combine toasted spices with bay leaves, salt, sugar, and any extra seasonings.
- Dissolve seasoning blend in water with pickling salt and sugar to create a brine for the beef.
- Place beef brisket in brine, refrigerate for 5-7 days to develop flavor.
- Rinse cured beef, cook low and slow until fork-tender. Serve with classic sides or get creative with dishes like Reubens or hash.
