This spice blend is used in the Corned Beef recipe.
Coarsely grind in a spice grinder or mortar & pestle:
- 4 T coriander
- 2 T black peppercorn
- 2 T yellow mustard seed
- 1 T allspice berry
- 6 whole cloves
- 2 T ground ginger
- 6 bay leaves, roughly torn
- 1 star anise
- 1 T chili flakes
Notes
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The spices can be changed to whatever you like
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The main flavoring constituents of corned beef are largely derived from those used for pastrami: mustard, black pepper, coriander seed, allspice, and a bit of clove.
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Fennel seeds work nicely
Thank you so much for sharing the recipe with us. I found your recipe is very useful and would love to try your recommendation. However, may I ask what is the ratio of Corned Beef Spice Blend to the brisket weight? The Brisket I normally get in Thailand is about 4 kg a piece. I only used to Wet Brine the Brisket and never Dry Brine any meat before. If you could advice the weight ratio between the beef and Corned Beef Spice Blend for me, it would be greatly appreciated.
I have used this amount for 4kg, with the recipe here: https://phillipjohnston.net/blog/2019/02/22/corned-beef/ . First, I use the salt mix for the dry brine, which is listed in % in that recipe. The dry rub here is used both during and after the brine. This covers both cases for me.