Southie - Corned Beef and Pickling Spice Blend
Boston Spice combined 14 different herbs and spices to make "Southie - Corned Beef and Pickling Spice Blend." Never again will you use that spice packet that comes with packaged corned beef or that supermarket jar of pickling spices when you want to pickle your own vegetables. Boston Spice has seized the pickling day.
The St. Patrick's Day tradition of eating corned beef and cabbage is not a real Irish tradition. Irish-Americans transformed and reinterpreted a tradition from the Emerald Isle.
No one knows the origins of corned beef, but most believe it came to be when people started preserving meats through the process of salt-curing.
But, regardless of when it all started, you will believe that Boston Spice must have been ones to invent the use of pickling spices in the pot for the tastiest Corned Beef you have eaten. Okay, we did not invent it, but I think we perfected it.
Many of our customers have used Southie to make pastrami.
Available in the following amounts:
- 1/4 Cup (1.1oz / 32g)*
- 1/2 Cup (2.2oz / 62g)*
- 1 Cup (4.2oz / 120g)*
(*Since these are handmade the weights could vary ever so slightly. For those orders without the red chili flakes the weights above will be a little less.)
Boston Spice Corned Beef:
We placed a 2.5lb* piece of corned beef in a pot and added enough cold water to cover the meat by about 1 inch. Add 1/4 cup of our "Southie - Corned Beef and Pickling Spice Blend" to the pot. Bring the water to a boil. Once it starts to boil, reduce the heat to a low simmer. Cover the pot and cook for about 2 1/2 to 3 hours or until the meat is fork tender to your liking. If your corned beef is bigger, add a little more Southie. Your corned beef will be equally as tasty using a slow cooker too. Set it on high for about 3 to 4 hours until fork tender.
* Our customers have used up to about 5 lbs of corned beef with 1/4 cup of Southie and they say it's wicked awesome!
Use it in a slow cooker if you wish.
South Boston, known as "Southie" to the locals, is one of the oldest neighborhoods in the United States. It was originally an area whose residents were mostly working class Irish Catholics. Dorchester Heights, located in South Boston, is where General George Washington forced the British Army to evacuate Boston during the American Revolutionary War. Boston celebrates this "Evacuation Day" every year. South Boston is also the home of the St. Patrick's Day Parade.
According to historian James Cullen, a large number of Irish immigrants arrived in Boston as early as 1654, on the ship Goodfellow, and were "sold" into indentured servitude "to such of the inhabitants as needed them."
The Irish were the largest single ethnic group to arrive in Boston mostly due to the Irish Potato Famine in the mid-1800s.
On March 17, 1737, some Irish Protestants met in Boston and organized a group called the Charitable Irish Society. This group wanted to help other Irish immigrants who were sick, elderly, or in need of help. Their gathering was the first known observance of St. Patrick's Day in the 13 colonies. Today, the Charitable Irish Society is the oldest Irish organization in North America.
Ingredients: allspice berries, coriander seeds, fennel seeds, dill seeds, dried ginger, cloves, black peppercorns, green peppercorns, bay leaves, red chili flakes, cardamom pods, brown mustard seeds, yellow mustard seeds, cinnamon sticks
** Also available without the Red Chili Flakes **
*The chili flakes add a nice warmth to the beef*
*If you are sensitive to chili flakes, be sure to order the NO Chili version*
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QUESTIONS & ANSWERSAsk a Question
Can I use Southie to brine beef briset
Thank you for visiting Boston Spice. A few of our customers have told us they added some "Southie" to their brine and then also added some to the final cooking. While testing our "Southie" blend recipe, we used it with an already brined brisket, so I am unable to give you any proportions if you add any to the initial brining of the raw brisket. The final cook, we added a 1/4cup to a 3lb corned beef. A few our testers used a 5lb corned beef with a 1/4c of "Southie". I hope that helps.