If you're into corning then this recipe for corned beef spices will add much more flavour than those rather dull little packets of commercial mixes you can purchase. This blend also makes an excellent general seasoning for stews, soups, casseroles and such like. (See the bottom of the page for links to more of my recipes)
Note: For the best flavours for your corning solution, I recommend using whole spices where you can. If you want to use it as a general seasoning, you can use pre-ground powders as long as you reduce the quantities the recipe calls for by half. For example, 8 tablespoons of mustard seeds equals 4 tablespoons of ground mustard. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
What You'll Need: (makes about 10 tablespoons)
8 tbsp yellow mustard seeds
15-20 dried bay leaves
4 tbsp peppercorns
2 tbsp allspice berries
1 tbsp celery seeds
tbsp = tablespoon
tsp = teaspoon
Store your corned beef mix in an airtight container out of direct sunlight and in a cool place. Use within 6 months.
Note: You can lightly toast the mustard, peppercorns, allspice and celery seeds before grinding to release more flavour.
Read more on toasting and grinding. (Link opens in new window)
Shichimi Togarashi -The
Hawaij - The
Barbecue Rubs - A