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

Directions Step-By-Step

1
Crush the peppercorns, mustard, and coriander seeds.
2
Chef’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.
3
Place the ground seeds into a pan, and heat over medium heat until fragrant, about 3 to 5 minutes.
4
Chef’s Note: Be careful not to let them burn.
5
Allow them to cool.
6
Add all the other spices, and then place in a sealed container, until ready to use.
7
Store in a cool dry environment.
8
Keep the faith, and keep cooking.

About this Recipe