Question about Corned Beef seasonings?

Question

I got a Corned Beef (from Wal-Mart I think), packaged with all the seasonings and such. But it came with very (VERY) little of the peppercorns, ect, for seasoning. I'm not a big cook (My girlfriend's pretty good at it though) but I'd like to know what seasonings and in what proportions I should add to it to increase the amount of stuff on the roast? Be specific please.. remember, I'm barely even a weekend warrior when it comes to cooking.

Answer 1

The meat it's self is already pretty decently seasoned in the 'corning' process. Just add the packet that comes with it, fill the pot almost covering the meat and simmer until tender. Due to the curing process, the meat will stay red in color.
When it is close to done, chop up your cabbage, and throw it in the broth to wilt.

Enjoy.

Answer 2

I make corned venison and I follow a recipe that would work for beef, too. Once the meat is cured, it is very salty and contains a lot of the flavor from the same seasonings you see in the packet.

The seasonings are: bay leaf, pepper corn, a little brown sugar, cloves, garlic, allspice, and mace, and the flavor from these seasonings, that has been absorbed by the meat, will leach into the water when you boil it. Adding the seasoning packet just makes sure you get the proper taste from a mass-produced hunk of meat.

Believe me, these corned beef packages are not nearly as nice as homemade, but they will do in a pinch. To make them homemade-tasting, add a little something extra...

If you want to intensify the flavor, just add another bay leaf or two, some peppercorns (1/2 teaspoon, or just some turns of a peppermill), toss in a few whole cloves (6 or so -- really! it is wonderful; omit if you are not adventurous...) and 1/2t garlic powder and you'll be good to go!

:o)

Answer 3

The seasoning packet is always a small amount. it probably doesn't even measure 2 tsp. but it's plenty since the meat is already cured/brined/corned! If you really want to add more spices, the packet is mostly mustard seeds, pepper corns and broken bay leaves.

Simmer the meat (covered in a dutch oven) on top of the stove for 2 to 3 hours until tender, then remove the meat but keep a couple cups of the simmering water. Put wedges of cabbage, sliced carrots and quartered or halved potatoes in the pan. Return the meat and the reserved water to the dutch oven. Cover and place in 325 F oven for 1 hour. Everything will be tender and the meat won't be as "wet" as keeping it in all the water.

Entire dinner in one pan and so yummy!

Answer 4

I usually wash that little package off and save it for other things. I experimented with corned beef for months once and hit on this combination. If you have a large tea ball, this all fits in there and makes removal super easy.

10 black pepper corns
5 coriander seeds
tsp 1/2 mustard seeds
tsp thyme
two bay leaves
half head of garlic

In addition, stick an onion with 4-5 cloves, use two carrots, 3 celery stalks, and salt. Your corned beef will always come out great.

Answer 5

You can purchase " pickling spice" or "crab boil spices" in the market, it's the same thing labeled differently.
You really do not need to add much more than what they provide, a bay leaf, some peppercorns.( don't go adding cloves etc, you will ruin the flavour easily)
The meat has been cured and seasoned already the spice packet is more for show I think.

Answer 6

The meat should already be well seasoned without the packet. Put in a crockpot with fat side up, sprinkle the fat side with the seasoning packet, cover with water. Cook on low for 2 hours then put in a quatered cabbage head, some large carrot and potato chunks and a quartered onion. Cook another two hours on low and it should be just fine without any extra seasonings.