1 Tbsp. whole coriander seeds, toasted
2 tsp. whole allspice
2 bay leaves
1/4 tsp. caraway seed
1 Tbsp. yellow mustard seeds
2 Tbsp. cracked black pepper
1/2 tsp. ground ginger
1 Tbsp. garlic powder
1/2 tsp. salt
3-1/2 lbs. whole corned beef, rinsed and patted dry.
Fill a large stockpot, fitted with a steam basket, with water to about 1" below the level of the steam basket. Bring to a boil and reduce the heat to medium. Coarsely ground the coriander seed, allspice, bay leaves, caraway and mustard seeds using an electric spice grinder and mix with the cracked black pepper, ginger, garlic powder and salt. Press onto the entire surface of the corned beef. Set the corned beef in the steam basket, cover and steam over medium-low heat until fork tender about 3-1/2 to 4 hours. Carefully add water as needed to maintain water level. Remove corned beef from the pot to a cutting board. Let rest for 30 minutes before thinly slicing. Serve in sandwiches or alone with veggies.