Homemade Guinness Mustard Recipes

Steps:

• In a large glass bowl, combine Guinness, mustard, rosemary, and bay leaves.
• Add the beef cubes, stir in, cover, leave to marinate in the fridge overnight.
• Preheat oven to 325°F or 160°C.
• Drain the meat and keep the marinate to one side for later.
• On a plate or chopping board, sprinkle the flour and season to your tastes. I recommend just a bit of salt and pepper and a touch of rosemary.
• Cover the beef cubes in the flour and set aside.
• In a large skillet, melt butter and brown the meat 3-5 minutes each side. Transfer this to a casserole dish and do not clean the skillet (this retains flavours released by the beef).
• Add the remaining butter to the skillet, when foamy add the onions and cook until brown and/or tender. Add these to the casserole dish.
• Repeat this step for all other vegetables, only adding butter when necessary. Each vegetable should be cooked until tender. This will take a maximum of 5 minutes.
• Add the vegetables to the casserole dish followed by the marinate and beef stock.
• Cook for 1.5-2 hours or until meat is tender. Stir occasionally. The Guinness will reduce a lot, but if it looks too dehydrated you can add more.
• Taste occasionally, and if it is too sharp you can add sugar to cut the taste.

Steps:

• Mix together all ingredients in a small bowl until well blended.
• Keep covered and refrigerate for at least 2 hours before use.

Steps:

• Place all of the dry ingredients into a food processor and blend until the seeds are roughly crushed. With the motor still running, gradually add the vinegar and blend until well mixed.
• Add the beer and blend briefly.
• Transfer the mustard to a bowl and leave to stand for one hour to thicken, then transfer to sterilised dry jars.
• Cover the surface of each with a disc of waxed paper, waxed side down, and leave until cold.
• Top the cold jars with airtight lids, label and store in a cool dark place.
• The mustard should keep for 3-6 months.
• For Vegetarian use a Vegetarian dark beer.

Steps:

• Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.

Steps:

• Trim fat and rind from ham. Using a sharpened knife, score outside of ham in a diamond pattern.
• Coat a rack with cooking spray and place ham on it. Place rack in a shallow roasting pan.
• In medium-sized bowl, combine mustard, Guinness Stout, minced parsley, dark brown sugar, and ground cinnamon. Stir well and brush over ham.
• Bake at 425°F for 5 minutes. Reduce heat to 325°F, and continue baking 1 hour.
• Baste ham with mustard mixture every 15 minutes.
• Transfer ham to a platter, and let stand 15 minutes before slicing.
• Garnish with parsley, if desired.