Winter calls for hearty, cozy meals, and The Harpeth hotel’s restaurant and bar, 1799 Kitchen & Cocktails, serves up a mouthwatering Whiskey Cured Pork Ribeye that is sure to satisfy.
The secret is in their signature whiskey brine, which gives the dish it’s uniquely delicious flavor. Executive Chef Thomas Tuggle shares his recipe for the brine to make this meal at home on chilly nights in.
“The Whiskey Cured Pork Ribeye is a true labor of love. We select pork ribeyes hand-cut from the short loin to ensure we have the most marbled chops, which are then wet-cured for 48 hours in our signature whiskey brine made with local Tennessee whiskey imparting a unique flavor with sweetness, spices, and caramel notes, and finally, it is grilled over mesquite embers and served with smoked butternut puree, mushroom wild rice, and apple cider bordelaise,” says 1799 Kitchen & Cocktails’ Executive Chef Thomas Tuggle. “To complete the meal, this dish pairs perfectly with our signature old fashioned made with the property’s very own whiskey named The Harpeth Blend from Leiper’s Fork, which is exclusively available at 1799 Kitchen & Cocktails.”
(harpethhotel.com/1799-kitchen)
Whiskey Cured Pork Ribeye
Brine Ingredients:
- 2 quarts water
- 1⁄4 tbsp kosher salt
- 2 oz brown sugar
- 1 tbsp black peppercorns
- 1 bay leaf
- 1 tbsp coriander seeds
- 1 tbsp caraway seed
- 8 fl oz apple cider vinegar
- 8 fl oz apple juice
- 16 fl oz Tennessee whiskey
Directions:
- At 1799 Kitchen & Cocktails, The Whiskey Cured Pork Ribeye is served with smoked butternut puree, mushroom wild rice, and apple cider bordelaise. It is a bone-in, 14-oz pork ribeye hand-cut from the short loin to select the most marbled chops. The ribeyes are wet-cured for 48 hours in their signature whiskey brine.
- Combine everything except whiskey in a pot and boil until everything is dissolved. Let the solution cool, then add the whiskey.
- Use the cooled brine to wet-cure the pork chops for 48 hours.