Corned Beef with Rye Whiskey Sauce

This recipe is courtesy Carol Melim of A Passion for Entertaining:

I have to admit, every March I have a yearning for Corned Beef. It must be the draw of St. Patrick’s Day and celebrating Irish traditions. Even though I don’t have an ounce of Irish in me, I love a traditional Irish dinner. This one is a bit different, instead of purchasing a brined brisket, I brine my own. Easy to do, it takes seven days in the refrigerator. The brine is comprised of spices and salt. Then simply rinse the beef and boil the beef for three hours, then roast and baste with the most delicious whiskey sauce. Perfect to serve with boiled potatoes, carrots and cabbage. I also used my favorite local Rye Whiskey from Catoctin Creek Distillery in Virginia. It is so good you will want to make again and again!

Corned Beef

NOTE: This recipe must be started seven days prior to serving.

1 cup salt
¼ cup sugar
8 cups water
2 bay leaves
4 peppercorns
1 clove garlic, crushed
1 tablespoon pickling spice
1 4 pound beef brisket

The following are used when cooking the brisket:
2 bays leaves
4 peppercorns
2 cloves garlic, crushed
Rye whisky sauce (see below)

  1. In a 2 gallon zip bag combine salt, water, 2 bays leaves, peppercorns, garlic and pickling spices. Stir to combine, add beef. Zip bag closed. I always double bag my brisket. Refrigerate for seven days, turning over each day.
  2. After seven days, remove brisket from brine and rinse thoroughly under cold water. Put in a large stockpot and cover with water. Add the remaining 2 bay leaves, 4 peppercorns and garlic. Heat to boiling. Reduce heat, cover and cook for 3 hours or until tender. Remove brisket from water and place on a rack in a roasting pan. Bake at 400 degrees for 30 minutes, fat side up. Baste every 7 - 10 minutes with Rye whisky sauce (see below). Slice thinly and serve with remaining sauce.

Rye Whiskey Sauce

¾ cup Catoctin Creek Roundstone Rye whisky
1½ cups brown sugar
3 tablespoons Dijon mustard
¾ cup apple juice

Mix until smooth

Courtesy Carol Melim and used with permission.

Latest News

Rabble Rouser featured in Maxim

Maxim did a story on some of the best Bottled In Bond whiskies available, and our Rabble Rouser was selected (among some very fine company, if we do say so)! Previous whiskey...

Read more

Becky Harris in American Whiskey Magazin…

American Whiskey magazine does an interview with Becky Harris, our president and chief distiller, about starting up a distillery and what's on the horizon. Focusing more now on the spirit itself...

Read more

Becky in Rachel Ray's magazine

Kelsie Schrader, writing for Rachel Ray Every Day magazine, covers 10 female pioneers in the spirits industry and gets Becky in her article: When Becky and Scott Harris founded Catoctin Creek...

Read more

Contact Us

Catoctin Creek Distillery

Catoctin Creek Distillery
120 W Main St
Purcellville, VA 20132

Tel (540) 751-8404

Trip Advisor Certificate of Excellence

Virginia is for Lovers

Latest Events

Battle of the Bartenders!

  NOV 4   Battle of the Bartenders!  Northern Virginia's Ultimate Cocktail Competition! 6:00pm—9:00pm Back for it's second year!!  One night only!  Local bartenders will compete for the title of Northern Virginia's BEST bartender.  This a...

Read more

Catoctin Creek Bottling Workshop

  NOV 16   Bottling Workshop 10:00am—12:00pm Catoctin Creek Distilling Company will conduct one of our famous Bottling Workshops!  Here's your chance to volunteer and learn how to bottle, cap, seal, and label Roundstone Rye. Get...

Read more

Jim Malcolm 2019 Tour

  NOV 17   From Scotland for his third visit - Jim Malcolm in Concert! 7:00pm—9:00pm We are delighted for the third visit from Jim Malcolm to Catoctin Creek! Jim Malcolm is the ultimate Scots troubadour...

Read more