Tag: Spice Blend

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

• The spices can be changed to whatever you like

• 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.

• Fennel seeds work nicely

To make the herb rub, combine the following in a food processor and blend until evenly combined:

3 Tbsp minced garlic

1/4 cup loosely packed rosemary leaves

1/4 cup loosely packed thyme leaves

6 fresh or 12 dried bay leaves, crushed

Peel of 1 lemon, removed in strips and finely minced

2 tsp fennel pollen

1/2 tsp red chile flakes

1 whole nutmeg, finely grated on a microplane

With the blender running, stream in to make a paste:

1/2 cup EVOO

Scrape the paste into a small bowl and set aside.

Pairing

This rub works especially well on pork shoulder or lamb.

Source

Recipe adapted from Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy.