This Dry Rub for Corned Beef recipe creates an incredibly tender brisket! It's packed with flavor from hearty spices that are perfect for tenderizing corned beef.
Quick & Easy Recipe!
- While corned beef brisket is a traditional dish usually served on St. Patrick's Day, you'll want to make it all year long after you taste this zesty spice blend!
- Whether you purchase a point cut or a flat point brisket, you'll need a good corned beef rub to tenderize the meat.
- My homemade seasoning provides a great flavor profile and tasty alternative to the spice packet that usually comes with a corn beef brisket from the grocery store.
- This brisket rub includes coriander seeds, allspice berries, black peppercorns and paprika which creates a smoky flavor throughout the entire brisket.
- brown sugar - breaks down the muscle fibers in the meat
- whole yellow mustard seeds - a spicy mustard flavor
- onion powder - gives the rub a hint of onion
- garlic powder - provides depth
- smoked paprika - adds smoked flavor throughout the meat
- salt and pepper - the basic spice of life
- pickling spice - contains peppercorns, bay leaves, coriander seeds and allspice berries
Making the Dry Rub
1 - Mix all ingredients together in a small bowl until well blended.
2 - On a cutting board or sheet pan, slather the dry rub over the entire beef brisket. Use a generous amount of rub and work it into all of the muscle fibers with your hands. Rub the spices into the fat side of the meat as well.
3 - Cover brisket with plastic wrap or aluminum foil and place it in the refrigerator for a few hours or overnight if possible. If you don't have time for this step, you can proceed to the cooking process and pour dark beer into the pot!
Cooking Corned Beef
Be sure to see my recipe for Dutch Oven Corned Beef to get step by step instructions on how to bake the perfect corned beef dinner in the oven!
There are several methods of cooking a corned beef brisket, but using a a cast iron dutch oven is the best way to cook this beef recipe if you don't have a smoker.
While a smoker is the preferred method for smoked meat, Dutch Oven Corned Beef yields better results than a slow cooker, crock pot, or boiled dinner.
The meat cooked in a dutch oven turns out so delicious and tender, you'll never want to cook it any other way!
Place the brisket in the dutch oven on a bed of onion slices. Pour beef stock and dark beer into the pot. The cooking liquid provides savory flavor and tenderizes the meat so the end result is out of this world!
Slow cooking is the key to success with brisket cuts because the meat is very tough. Set the oven on a low temperature of 325 degrees and bake for 5 hours, turning once during cooking time.
It's not necessary to leave the rub on for a long period of time, but doing so enhances the flavor of the meat. If possible, slather brisket with rub, cover, and place in the refrigerator for up to 24 hours before cooking.
If you would rather not use pickling spice, feel free to leave it out. There will be enough flavor from the other spices to season the meat.
Storage and Leftovers
The best part of this dry rub for corned beef is using leftover meat the next day for making beef hash or reubens on rye bread with swiss cheese!
Be sure to make extra rub to keep on hand for future use. Store rub in an airtight container (a mason jar works well) for up to 1 month in a cool, dry location.
Other Uses for Dry Rub
- Fall Off The Bone BBQ Ribs
- Dutch Oven Pork Tenderloin
- Grilled Pork Tenderloin
- Mexican Shredded Beef Recipe
- Southern Pulled Pork BBQ
Dry Rub For Corned Beef
*See notes in blog post for detailed tips, photos and instructions.
- mixing bowl and spoon
- ½ cup brown sugar firmly packed
- 1 teaspoon yellow mustard seed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons pickling spice ad
- In a mixing bowl, stir all ingredients together until thoroughly combined.
- Slather dry rub over corned beef or other meat until completely covered. Work in with your hands on both sides of meat, including the fatty side.
- For baking instructions, click on Dutch Oven Corned Beef
- Go to Dutch Oven Corned Beef for instructions on how to make corned beef brisket in the oven.
- Recipe makes a half pint of dry rub. You'll only need 2 to 3 Tablespoons for baked corned beef. Store dry rub in an airtight container such as a mason jar for up to 1 month.
- Cook corned beef with 2 bottles of dark beer for best results. It offsets the brown sugar in the dry rub and creates a delicious flavor profile.
- Sprinkle dry rub over beef to make a savory pot roast.
- Slather the seasoning over pork tenderloin before cooking it on the grill.
- View the Google Web Story for Corned Beef Dry Rub!
Nutrition info is an auto generated estimate.