Ingredients

1 12-oz. bottle Guinness Extra Stout

1 1⁄2 cups brown mustard seeds (10 oz.)

1 cup red wine vinegar

2 tbsp. honey or brown sugar

1 tbsp. kosher salt

1 tsp. freshly ground black pepper

1 tsp. minced shallot

1⁄4 tsp. ground cinnamon

1⁄4 tsp. ground cloves

1⁄4 tsp. ground nutmeg

1⁄4 tsp. ground allspice

Preparation

  1. 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.)