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Corned Beef with Rye Whiskey Sauce

Instead of purchasing a brined brisket, I brine my own. Easy to do, it takes seven days in the refrigerator, then roast and baste with the most delicious whiskey sauce. Perfect to serve with boiled potatoes, carrots and cabbage,  as shared by Catoctin Creek Distilling Company.

06 May, 2021
Average: 4 (7 votes)

serves for



To Brine the Brisket
Kosher salt
1 cup
Brown sugar
1/2 cup
Filtered water
8 cups
2 leafs
Black peppercorns
1 clove, crushed
Spice blend
For pickling, 1 tbsp
Beef brisket
1 4 pound
For Cooking the Brisket
2 leaves
Black peppercorns
2 cloves, crushed
Rye whisky sauce
For the Rye Whisky Sauce
Catoctin Creek Roundstone Rye whisky
3/4 cup
Brown sugar
1 1/2 cups
Dijon mustard
3 tbsp
Apple juice
3/4 cups

To Prepare

This recipe must be started seven days prior to serving.

Step 01

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.

Step 02

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.

Step 03

For the rye whisky sauce: Mix all the ingredients until smooth.

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