Stout Mustard Food

STANDING RIB ROAST WITH STOUT-MUSTARD JUS

Steps:

• Combine the chopped garlic, chopped thyme, 1 tablespoon salt and 2 teaspoons pepper in a small bowl; stir in the olive oil to make a paste. Rub the garlic paste all over the rib roast and let sit at room temperature, 1 hour.
• Preheat the oven to 450 degrees F. Scatter the smashed garlic cloves, thyme sprigs, carrots, celery and onion in a large roasting pan. Place the rib roast fat-side up on top of the vegetables. Pour 1 1/2 bottles stout into the bottom of the pan. Roast until the meat begins to brown and crisp on top, about 30 minutes.
• Baste the meat with the pan juices and reduce the oven temperature to 300 degrees F. Continue to roast, basting with the pan juices every 30 minutes, until a thermometer inserted into the thickest part registers 115 degrees F to 120 degrees F for medium rare, 1 1/2 to 2 hours. Transfer to a platter or cutting board, tent with foil and let rest 30 minutes before carving.
• Meanwhile, make the jus: Set the roasting pan over 2 burners and add the remaining 1/2 bottle stout and the beef broth. Bring to a boil and cook until reduced by about one-third, 6 to 8 minutes. Strain into a fat separator, discarding the vegetables. Pour the liquid into a saucepan, leaving any fat in the cup. Bring the liquid to a simmer, then whisk in the mustard. Cover and keep warm. To carve, position the roast so the bones are pointing up, then use a chef?s knife to remove the bones in one piece; thinly slice the meat against the grain. Serve with the jus.

STOUT MUSTARD

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.

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.

CORNED BEEF AND CABBAGE BOXTY WITH STOUT MUSTARD SAUCE

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.

STEAK WITH STOUT PAN SAUCE

Steps:

• Spread 1 teaspoon mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate; tent with foil. Wipe out skillet.
• Mash butter and flour in small bowl; set aside. Heat 1 teaspoon oil in same skillet over medium-high heat. Add garlic; sauté 15 to 20 seconds. Add broth; bring to boil. Whisk in stout, brown sugar, soy sauce, 3 teaspoons mustard, and butter mixture. Boil until reduced to 2/3 cup, 2 to 3 minutes.
• Thinly slice steaks; divide among plates. Drizzle sauce over and serve.

GUINNESS MUSTARD

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.