Indulge in the tantalizing flavors of corned beef pickling spice, a delightful twist on the classic comfort food. This unique recipe takes the traditional corned beef dish to new heights by infusing it with a fragrant blend of herbs and spices.
With each bite, your taste buds will be greeted by a symphony of aromatic notes that enhance the savory taste of the tender corned beef. Perfect for St. Patrick’s Day or any time you crave a hearty and flavorful meal, this corned beef pickling spice recipe is guaranteed to impress both your family and friends. Get ready to embark on a culinary journey filled with unforgettable taste sensations.
What is Corned Beef Pickling
Corned beef pickling spice is a fragrant blend of herbs and spices used to enhance the flavor of corned beef. It infuses the meat with aromatic notes and complements its savory taste. This unique recipe takes the traditional corned beef dish to new heights, offering a tantalizing blend of flavors that will leave your taste buds wanting more.
Equipment
- Large pot or slow cooker
- Measuring spoons
- Mortar and pestle (optional)
- Cheesecloth or spice bag (optional)
Ingredients
For the pickling spice
- 1 tablespoon whole black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon whole allspice berries
- 1 tablespoon whole cloves
- 1 tablespoon ground ginger
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 2 bay leaves, crumbled
- 2 cinnamon sticks, broken into small pieces
For the corned beef
- 4 pounds corned beef brisket
- Water, 4 cups (to cover the meat)
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves of garlic, minced
Instructions
- Place a dry skillet over medium heat and toast the black peppercorns, mustard seeds, and coriander seeds until they become fragrant. Transfer the toasted spices to a mortar and pestle, and grind them into a coarse powder. Alternatively, you can use a spice grinder or leave the spices whole.
- In a large pot or slow cooker, combine the ground spices (or whole spices), allspice berries, cloves, ginger, thyme, rosemary, bay leaves, and cinnamon sticks. Mix well to create the pickling spice blend.
- Place the corned beef brisket in the pot or slow cooker, fat side up. Add the quartered onion, chopped carrots, celery, and minced garlic. Add sufficient water to the pot to ensure that the meat is completely covered.
- If using a pot, bring the water to a boil, then lower the heat to a gentle simmer and let it cook for 3-4 hours, or until the corned beef reaches a tender consistency. If using a slow cooker, set it to low heat and cook for 8-10 hours, or until the meat is tender.
- Once the corned beef is cooked and tender, remove it from the pot or slow cooker and let it rest for a few minutes. Slice the corned beef against the grain into thin slices.
- Serve the corned beef slices with the pickling spice-infused broth and the cooked vegetables. You can also serve it with mustard or horseradish sauce for added flavor.
Recipe Tips
- For a milder spice flavor, reduce the amount of peppercorns and cloves in the pickling spice blend.
- If you prefer a smoother broth, strain it through a cheesecloth or use a spice bag to contain the pickling spice during cooking.
- You can use Leftover corned beef can in sandwiches or salads the next day.
What To Serve With Corned Beef Pickling
- Boiled potatoes: Serve the corned beef with boiled potatoes to create a traditional Irish meal.
- Steamed cabbage: Pair the dish with steamed cabbage for a classic combination.
- Soda bread: Enjoy the corned beef with freshly baked soda bread for a complete and satisfying meal.
Recipe Variations
- Asian-inspired: Add star anise, cardamom pods, and Szechuan peppercorns to the pickling spice blend for an Asian twist.
- Mediterranean twist: Include dried oregano, marjoram, and fennel seeds in the pickling spice blend to infuse the dish with Mediterranean flavors.
Why You’ll Love This Recipe
This corned beef pickling spice recipe elevates the classic corned beef dish with its unique blend of spices and herbs. The pickling spice adds a depth of flavor that enhances the natural richness of the meat. Whether you’re celebrating St. Patrick’s Day or simply looking for a comforting and flavorful meal, this recipe is sure to become a family favorite.
Conclusion
Corned beef pickling spice adds a burst of aromatic flavors to the classic comfort food dish. The combination of the pickling spice blend with the tender corned beef creates a delectable meal that will satisfy your cravings. Whether enjoyed on St. Patrick’s Day or as a hearty dinner option throughout the year, this recipe is sure to impress your family and friends.
FAQs
Can I use a different cut of beef instead of brisket?
Brisket is the traditional cut for corned beef, but you can try using other cuts like beef round or rump roast.
How long can I store leftover corned beef?
Leftover corned beef can be refrigerated for up to 3-4 days. Store in an airtight container.
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Corned Beef Pickling Spice
Equipment
- Large pot or slow cooker
- Measuring spoons
- Mortar and pestle (optional)
- Cheesecloth or spice bag (optional)
Ingredients
For the pickling spice
- 1 tablespoon whole black peppercorns
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon whole allspice berries
- 1 tablespoon whole cloves
- 1 tablespoon ground ginger
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 2 bay leaves, crumbled
- 2 cinnamon sticks, broken into small pieces
For the corned beef
- 4 pounds corned beef brisket
- Water, 4 cups (to cover the meat)
- 1 onion, quartered
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves of garlic, minced
Instructions
- Place a dry skillet over medium heat and toast the black peppercorns, mustard seeds, and coriander seeds until they become fragrant. Transfer the toasted spices to a mortar and pestle, and grind them into a coarse powder. Alternatively, you can use a spice grinder or leave the spices whole.
- In a large pot or slow cooker, combine the ground spices (or whole spices), allspice berries, cloves, ginger, thyme, rosemary, bay leaves, and cinnamon sticks. Mix well to create the pickling spice blend.
- Place the corned beef brisket in the pot or slow cooker, fat side up. Add the quartered onion, chopped carrots, celery, and minced garlic. Add sufficient water to the pot to ensure that the meat is completely covered.
- If using a pot, bring the water to a boil, then lower the heat to a gentle simmer and let it cook for 3-4 hours, or until the corned beef reaches a tender consistency. If using a slow cooker, set it to low heat and cook for 8-10 hours, or until the meat is tender.
- Once the corned beef is cooked and tender, remove it from the pot or slow cooker and let it rest for a few minutes. Slice the corned beef against the grain into thin slices.
- Serve the corned beef slices with the pickling spice-infused broth and the cooked vegetables. You can also serve it with mustard or horseradish sauce for added flavor.
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