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Toast coriander, peppercorns, mustard seeds, and anise seeds in a cast iron skillet for two to three minutes, or until fragrant.
Add crushed bay leaves and crushed red pepper flakes for the last 30 seconds.
Pour contents of the pan into a spice mill and pulse a few times to release the flavor of the spices.
Store in an air-tight container.
Use as much of the spice mix as you'd like to season your corned beef before cooking.