Today, I am taking it up to the next level; it’s a stew version and perfumed with pickling spice. The recipe from McCormick is attached below, along with my creation: pickling spice, which I have written down for you. In addition, I am adding asparagus and lentils to make a new meal that I can call my own. It’s slightly different from the previous two recipes attached below.

Google: “Pickling spice is a spice blend used in mixtures to pickle various foods. It is a sweet and spicy combination that adds flavour to pickled ingredients and stands up well to the pickling process since whole or crushed spices are normally used. Pickling spice ingredients (usually whole or in coarse pieces) can include allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seeds, and peppercorns. Pre-packaged pickling spice mixes are sold in most supermarkets.”

Google: “Corned beef, bully beef, or salt beef in some Commonwealth countries, is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.”

“These cute little red legumes have a mild, subtly sweet flavour. Because they break down while cooking, Red Lentils are perfect for dishes like soups, stews, curries and dips.” I am glad to explore using pickling spice, using red lentil and asparagus. Tough my lentil is a bit mushy. I know this meal is delicious, flavoursome, healthy vegetables and indeed a comfort meal. Let’s cook!!!

Ingredients

Pickling spice

1 Tbs coriander seeds
1/2 Tbs mustard seeds
1/2 Tbs peppercorns
1 star anise
1 Tsp fennel seeds
1 Tsp ground ginger
4 whole cloves
2 Tsp chili flakes

Corned beef, vegetables and lentils

1.5 kg piece corned beef silverside
1 1/2 bunches asparagus, cut into bite size
12 baby yellow potatoes, peel the skins
4 carrots, cut into bite size
3 bay leaves
2 small oranges, unpeeled and sliced
2 garlic cloves, chopped
1 small onion, quartered
2 cinnamon sticks
5 c beef stock
1 1/2 c red lentils, rinsed
150 ml water
3 Tbs mixed spies, from McCormick, put in a small bag for stock, See Note
3 Tbs light brown sugar
2 Tbs apple cider
salt (opt)
1 Tbs pickling spice (my pickling spice)

Method

Make it one day in advance or 1-2 hours before cooking corned beef

Add the coriander seeds, mustard seeds, peppercorns, fennel seeds, ground ginger, star anise and cloves to a pan on the stove over medium heat. Lightly toast for 1-2 minutes, until fragrant. Transfer them to mortar and pestle; pound the spice mix and chili flake to coarse texture. Transfer the ground spices to a jar, and store in a cool, dark place, like the pantry, for up to 6 months. You will only be using 1 Tbs for this recipe.

Before cooking, soak corned beef in water for an hour. Drain right before cooking. Place beef in pressure cooker. If meat is too large, cut in half. Add oranges, onion, bay leaves, both pickling spices, carrots, red lentils, potatoes, garlic, sugar, apple cider vinegar and cinnamon, making sure stock and water covers above the surface about 4 inches of beef.

Cover and lock lid. Place pressure regulator on the vent pipe. Cook cooker on high heat for about 20 minutes. Reduce heat; cook further for 10 minutes. After ten minutes, release pressure using the quick release method; remove lid. Continue cooking without lid; add asparagus for 10-15 minutes. Turn off heat. Carefully stir the stew. Serve hot. The stew will thicken more as it cools.

Carefully transfer corned beef to serving platter, let rest for 5 minutes. Slice beef, going against the grain, and taste seasoning. I like mine with a tiny bit of salt. Place 2-3 slices of corned beef in bowl with vegetables and lentil stew. Enjoy with bread and white wine!!!

Note: You don’t have to pull beef apart just slice them. You can use any vegetables you like. You don’t need to add stock just use water. You can use normal pot and slow cook it for about 3 hours until meat is tender, and vegetables are soft and cooked.

The McCormick mixed spices: black peppercorns, cloves, and star anise. You can add your own spices like dill seeds, all spices, cardamon seeds, juniper berries and cinnamon sticks, and celery seeds.

https://helenscchin.com/2024/11/28/corned-beef-vegetables-and-lentils/

My other corned beef recipe: 

https://helenscchin.com/2014/11/27/corned-beef-and-cabbage-soup/

https://helenscchin.com/2014/11/28/corned-beef-and-vegetables/

McCormick recipe: https://www.mccormick.com/recipes/main-dishes/corned-beef-and-cabbage/

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