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.

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120 W Main St
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