Enjoy

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

Chilled Magazine: Top 9 Virtual Distillery Tours

{youtube}jD-08BJ-88c{/youtube} We are in fine company in this Chilled magazine article about the nine best virtual distillery tours:  Buffalo Trace, Lagavulin, Four Roses, and little ol' Catoctin Creek.  The article notes: Capturing the experience of visiting a small distillery, Catoctin Creek has...

Read more

Maxim: Best World Whiskey Day Bottles

First, Forbes did a fantastic and thorough article about our efforts to make lemons into lemonade with our release of the #InThisTogether Infinity Barrel benefit project.  Kate Dingwall writes: Virginia's Catoctin Creek Distilling Company is making whiskey out of lemons, figuratively...

Read more

Forbes: Two amazing articles in one day!

First, Forbes did a fantastic and thorough article about our efforts to make lemons into lemonade with our release of the #InThisTogether Infinity Barrel benefit project.  Kate Dingwall writes: “We wanted to find partners who could help us get assistance to...

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

#InThisTogether Infinity Barrel Release Day

  JUN 1   Release Day!  #InThisTogether Infinity Barrel Rye Whisky 8:00am Because of COVID-19, many restaurants in the DC Metro Area came under enormous financial hardship. As a result, they could not sustain the...

Read more

Netflix & Ca-tock-tails!

  EVERY TH   Netflix & Ca-tock-tails 5:00pm, Every Thursday This whole quarantine thing got you down?  Clawing at the walls?  Perhaps, you, like me, have been shamelessly bingeing Netflix and drinking a lot of homemade...

Read more