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The spices are typically packaged together and can be found in most grocery stores, especially during the St. Patrick’s Day season. While convenient, many people prefer to create their own seasoning blend to achieve a unique and personalized flavor profile.
The traditional spice packet typically includes bay leaves, black peppercorns, coriander seeds, and mustard seeds. These spices are chosen for their ability to enhance the flavor of the meat and complement its natural richness.
The spices infuse into the meat, creating a flavorful and aromatic dish. However, if you prefer a stronger or more unique flavor profile, consider making your own corned beef seasoning blend, which we’ll explore in the next section.
To make your own corned beef seasoning blend, simply combine the desired amount of spices in a bowl and mix well. Use the mixture to season your corned beef before cooking, or add it to a pot of water with your corned beef and let it simmer until the meat is tender.
The amount of seasoning you use will depend on your personal taste preferences, but a good rule of thumb is to use approximately 1 tablespoon of seasoning per pound of meat.
If you are looking for an easy slow cooker beef recipe for your St. Patrick’s day dinner, this is it. It is such an easy recipe; we enjoy this a few times throughout the year.
Make your own homemade spices for corned beef and cabbage. Typically, the packaged spice mix contains mustard seed, coriander, bay leaf, dill seed, and peppercorns. I like to add a bit of salt, fennel seeds, dill seed, crushed red pepper, and ground ginger too. You could also use some pickling spice blend in a pinch.
Toast the whole spices except for the bay leaves and red pepper flakes until fragrant. Just 2-3 minutes over medium-high heat. You can add the crushed bay leaves and red pepper flakes during the last 15-30 seconds of cooking. It will be just enough time to wake up the flavors. They will burn quickly, so not too long.
Pour the toasted seasoning ingredients into a spice mill, mini grinder, or blender. Pulse a few times until you have a coarse grind. You should still be able to distinguish between the various ingredients.
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