Corned Beef Pickling Spice

Andy Anderson !

By
@ThePretentiousWichitaChef

Well, St. Patrick’s Day is a classic day for corned beef and cabbage, but the first thing you’ll need is the corned beef, and before that you will need a good pickling spice. So, I’ll be posting my recipe for a homemade corned beef; but first you will need a pickling spice, and here it is…

So, you ready… Let’s go into the kitchen.


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Prep:
10 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

2 Tbsp
tellicherry peppercorns
3 Tbsp
mustard seeds
2 Tbsp
coriander seeds
2 Tbsp
pepper flakes
2 Tbsp
ground allspice berries
1 Tbsp
ground mace
2 medium
cinnamon sticks cover with a towel, and use a hammer to break into small pieces
4 medium
bay leaves, crushed with your hand
2 Tbsp
whole cloves, give them a smack or two with a flat end of a kitchen knife to break them up a bit
1 Tbsp
ground ginger

Step-By-Step

1Crush the peppercorns, mustard, and coriander seeds.

Step 2 Direction Photo

2Chef’s Tip: My favorite way to crush spices, is to put them on my cutting board, and grind them using the bottom of a heavy pot or pan.

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3Place the ground seeds into a pan, and heat over medium heat until fragrant, about 3 to 5 minutes.

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4Chef’s Note: Be careful not to let them burn.

5Allow them to cool.

6Add all the other spices, and then place in a sealed container, until ready to use.

7Store in a cool dry environment.

Step 8 Direction Photo

8Keep the faith, and keep cooking.

About this Recipe