If you're into corning your own beef 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)
What You'll Need: (makes about 10 tablespoons)
8 tbsp yellow mustard seeds
10-12 dried bay leaves
4 tbsp peppercorns
1 tbsp allspice berries
1 tbsp celery seeds
A few dried chili peppers (optional)
tbsp = tablespoon
Note: You can also do this in your electric grinder by giving all the ingredients a very quick grind. Pulsing the button is best for this.
Note 2: If you want to use it for a general seasoning, you can grind it a bit finer if you like
Store your corned beef mix in an airtight container out of direct sunlight and in a cool place. Use within 6 months.
Ingredient 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.
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Toasting Notes: You can dry toast the mustard seeds, peppercorns and allspice berries before grinding to release even more flavour.
If you do toast, be careful with the mustard seeds; as when they get hot they tend to leap out the pan and land on any bare arms!
Also, you can toast the celery seeds but as they're so tiny they can burn if you're not careful. For this reason I don't usually bother and just grind them as they are.
Read more on toasting and grinding. (Link opens in new window)
Shichimi Togarashi -The
Hawaij - The
Barbecue Rubs - A