Corned beef spice mix is an ideal homemade alternative to seasoning packets—simple, preservative-free, and easy to keep on hand so you can make corned beef any time of year.
This blend contains no saltpeter, nitrates, or unnecessary additives. Use one tablespoon of this mix to replace a commercial spice packet when cooking brisket or add it to corned beef that doesn’t already come seasoned.
Check out this recipe
Ingredients
- 1 ½ tablespoons coriander seeds
- 2 teaspoons whole peppercorns
- 1 tablespoon mustard seeds
- 1 teaspoon anise seeds
- 1 teaspoon salt
- 2 large bay leaves, crushed
- 1 teaspoon crushed red pepper flakes
Use the printable recipe card below for measurements and serving info.
Instructions
Place a dry cast-iron or heavy skillet over medium heat. Add the coriander seeds, peppercorns, anise seeds, and mustard seeds. Toast, stirring occasionally, for 2–3 minutes until the spices become fragrant.
Add the crushed bay leaves, salt, and red pepper flakes to the pan and sauté for another 20–30 seconds. Transfer the toasted spices to a spice mill or food processor and pulse a few times—just enough to crack the seeds and release their aroma. Store the finished mix in an airtight jar in a cool, dry place. Use about 1 tablespoon per corned beef roast to replace a packet.
Storage
Keep the spice mix in a sealed glass jar or airtight container in a cool, dry cupboard. Properly stored, it will retain flavor for up to a year.
Related Recipes
Try other cabbage-and-beef recipes that pair well with this seasoning:
- Slow Cooker Keto Corned Beef Cabbage
- Keto Instant Pot Cabbage Beef Stew
- Keto Instant Pot Cabbage Pancetta in Cream Sauce
- Chicken Bacon Cabbage Skillet
Corned Beef Spice Mix
Ingredients
- 1 ½ tablespoons coriander seeds
- 2 teaspoons peppercorns
- 1 tablespoon mustard seeds
- 1 teaspoon anise seeds
- 1 teaspoon salt
- 2 large bay leaves, crushed
- 1 teaspoon crushed red pepper flakes
Instructions
- Preheat a dry cast-iron or heavy skillet over medium heat.
- Toast coriander, peppercorns, anise, and mustard seeds for 2–3 minutes until fragrant.
- Add the crushed bay leaves, salt, and red pepper flakes and sauté for about 20–30 seconds.
- Pulse the toasted spices briefly in a spice mill or food processor to crack the seeds and release their oils.
- Store in an airtight jar in a cool, dry place. Use about 1 tablespoon per corned beef roast to replace a spice packet.
Notes
All nutrition information is an estimate based on the ingredients used.
Nutrition (per serving)
Serving: 1 teaspoon • Calories: 11 kcal • Carbohydrates: 1 g • Protein: 1 g • Fat: 1 g • Sodium: 236 mg (est.)
