Every year for St. Patrick’s Day, my husband and I like to invite a few friends over for dinner where we serve corned beef and cabbage with a rustic loaf of Irish Soda Bread baked in a cast iron skillet. Along with these offerings, I like to make a batch of Guinness Mustard a few days in advance to serve with the corned beef. While it takes a day or two for the mustard seeds to absorb the liquid and soften, it only takes a few minutes to prepare the ingredients and grind the mixture into a paste. And best of all, this recipe leaves you with enough mustard to give the extra as gifts for your dinner guests.
Spicy Guinness Mustard
Adapted from Saveur
Makes about 5 half-pints
• 1 14.9-oz can of Guinness Stout
• 1 ½ cups brown or yellow mustard seeds
• 1 cup red wine vinegar
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
Combine ingredients in a nonreactive mixing bowl or container. Cover with a lid or plastic wrap, and let sit at room temperature for two days until the mustard seeds have softened and absorbed most of the liquid.
Transfer the contents into the bowl of a food processor, and process for 2-3 minutes, scraping down the sides every now and then, until the mixture has thickened and the seeds are processed to your desired consistency. Transfer mixture to sterilized jars, cover with a lid and refrigerate for up to six months. Can be used immediately.
To package my Guinness mustard, I used half-pint jars that I personalized with tags and labels in the style Aunt Lorraine.
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