Stout Mustard Recipes

STOUT MUSTARD

Stout Mustard image

Provided by Food Network Kitchen

Time 5m

Number Of Ingredients 0

Ingredients

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.

STANDING RIB ROAST WITH STOUT-MUSTARD JUS

Standing Rib Roast with Stout-Mustard Jus image

Provided by Food Network Kitchen

Categories main-dish

Time 3h30m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

10 cloves garlic (4 chopped, 6 smashed)
2 tablespoons chopped fresh thyme, plus 4 sprigs
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 3-bone beef rib roast (7 to 9 pounds)
2 large carrots, cut into chunks
2 stalks celery, cut into chunks
1 large onion, cut into chunks
2 12-ounce bottles stout beer
3 cups low-sodium beef broth
1 tablespoon dijon mustard

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.

STEAK WITH STOUT PAN SAUCE

Steak with Stout Pan Sauce image

Provided by Bon Appétit Test Kitchen

Categories Beer Quick & Easy Low Cal Father's Day Dinner Steak Soy Sauce Bon Appétit Sugar Conscious Peanut Free Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

5 teaspoons dijon mustard, divided
2 12-ounce new york strip steaks
2 teaspoons olive oil, divided
1 tablespoon butter, room temperature
2 teaspoons all purpose flour
1 large garlic clove, pressed
1/2 cup low-salt beef broth
1/2 cup stout
1 tablespoon (packed) dark brown sugar
1 tablespoon soy 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.

HOMEMADE GUINNESS MUSTARD

Homemade Guinness Mustard image

A James Martin recipe. Perfect for the ultimate steak and onion sandwich! The cooking time is the time taken for the mustard to thicken. Enjoy!

Provided by English_Rose

Categories Sauces

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 ounces white mustard seeds
2 ounces black mustard seeds
3 ounces soft brown sugar
2 teaspoons ground allspice
1 pinch ground cinnamon
1 teaspoon coarse salt
1 teaspoon black peppercorns
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 cup red wine vinegar
3 tablespoons Guinness stout or 3 tablespoons dark beer

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.

Nutrition Facts : Calories 276.1, Fat 8.4, SaturatedFat 0.5, Sodium 597.5, Carbohydrate 36.6, Fiber 4.7, Sugar 22.4, Protein 7.9

GUINNESS MUSTARD

Guinness Mustard image

Provided by Jeanne Thiel Kelley

Categories Condiment/Spread Beer Mustard No-Cook Fourth of July Low Fat Vegetarian Quick & Easy Low Cal St. Patrick's Day Backyard BBQ Poker/Game Night Chill Low Cholesterol Shallot Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 5

Ingredients

1/2 cup coarse-grained Dijon mustard
2 tablespoons regular Dijon mustard
2 tablespoons Guinness stout or other stout or porter
1 tablespoon minced shallot
1 teaspoon golden brown sugar

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.

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