Boston Spice Southie South Boston Handmade Pickling Spice Seasoning Blend Corned Beef Brisket New England Boiled Dinner 1/4 Cup Pouch wt. 1.0oz/30g *NO RED CHILI*

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 one 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 as well as use it with corned beef.

Available in the following amounts:

• 1/4 Cup Pouch (1.1oz / 32g)
• 1/4 Cup Pouch with NO Red Chili Flakes
• 1/2 Cup Pouch (2.2oz / 62g)
• 1/2 Cup Pouch NO Red Chili Flakes
• 1 Cup Pouch (4.2oz / 120g)
• 1 Cup Pouch NO Red Chili Flakes
• 1 Cup Tin (4.2oz / 120g)
• 1 Cup Tin NO Red Chili Flakes

(For those orders without the red chili flakes the weights above will be a little less.)

Boston Spice Corned Beef:

Place a 2.5lb-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 3 to 4 hours or until the meat is fork tender to your liking. If your corned beef is bigger, add a little more Southie and cook longer. Your corned beef will be equally as tasty using a slow cooker too. Set it on high for about 3 to 5 hours until fork tender. If your corned beef is bigger, add a little more Southie and cook longer. Your goal is fork tender and delicious!

***Your brisket must be corned before using Southie. You can corn your own brisket or buy a pre-corned brisket.

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, cardamom pods, brown mustard seeds, yellow mustard seeds, cinnamon sticks