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Irish, Spices/Sauces/Rubs | |
| 1 (12-oz.) bottle Guinness Extra Stout 1 1⁄2 cups brown mustard seeds (10 oz.) 1 cup red wine vinegar 1 tbsp. kosher salt 1 tsp. freshly ground black pepper 1⁄4 tsp. ground cinnamon 1⁄4 tsp. ground cloves 1⁄4 tsp. ground nutmeg 1⁄4 tsp. ground allspice | |
| Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1�2 days so that the mustard seeds soften and the flavors meld. 2 Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover. 3 Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.) | |
Unrated | |
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