Stout Mustard Recipes

Steps:

• Mix 2 tablespoons stout beer, 1/4 cup each whole-grain and dijon mustard, 1/2 minced small shallot and 2 teaspoons brown sugar.

Steps:

• Bring the stout to a simmer in a small saucepan and cook until reduced by half. Stir in the brown sugar; when melted, remove the saucepan from the heat. Allow to cool, then mix in the mustard and cinnamon until well blended. Serve with pretzels.

Steps:

• Boxty: Peel and grate potatoes into a bowl quickly. Add eggs, milk, oil, half the mashed potatoes and mix.
• In a separate bowl sift together flour, salt and baking soda. Mix the egg mixture and the flour mixture together until blended.
• Let stand for 2 hours before using.
• Filling: Add the corned beef to a sauté pan with the oil and begin to brown.
• Add the cabbage and heat till it steams. Pour in the wine and reduce until it's almost gone.
• Add the cream, reduce a few minutes, then season with salt.
• Sauce: Melt butter over low heat and slowly stir in milk.
• Once milk has been well incorporated add Parmesan until melted.
• Stir in Stout and mustard and simmer to desired consistency.
• Preparation: Pour a small amount of the boxty mix into a non-stick fry pan over low heat. Swirl as you would an omelet and coat the pan with the batter.
• Saute until cooked through and remove from pan.
• Add Mashed potatoes and corned beef mix and wrap with boxty. Cover with sauce and serve.

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.