Guinness Mustard Recipes

CORNED BEEF AND CABBAGE WITH GUINNESS®-DIJON GRAVY

Steps:

• Place onion and garlic in a slow cooker. Put corned beef brisket on top. Pour in water, then add bay leaves and spice packet. Cover and cook on Low for 8 hours, adding potatoes at the 3-hour mark, carrots at the 4-hour mark, and cabbage at the 6-hour mark.
• Turn off the slow cooker. Remove brisket to a platter and tent with aluminum foil for 10 minutes to let juices settle.
• Meanwhile, melt butter in a saucepan over medium-low heat. Stir in flour to make a roux; cook to burn out any flour taste, about 5 minutes. Whisk in, a little at a time, beef broth, Guinness®, and mustard. Stir until gravy is thick enough to coat the back of a spoon. Stir in pepper and salt.
• Slice meat across the grain and plate with cabbage, potatoes, and carrots. Ladle gravy over top.

GUINNESS MUSTARD

Steps:

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

HOMEMADE GUINNESS MUSTARD

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.