Irish Caviar!

     This is a cool new way to make mustard for your corned beef or pastrami sandwich. The ingredients are simple, the only odd ball ingredient is the mustard seed. If you happen to have an Indian market close by, they will most likely have it for cheap in large bags. The pic shown here is all yellow mustard seed, but feel free to mix it up with all brown mustard or half in half with both! Heres what you will need.

     1  12oz. Bottle of Guinness Extra Stout

     1 1/2 cups Mustard seed

     1 cup Red wine vinegar

     1 tbsp. Kosher salt

     1 tsp. Ground black pepper

     1/4 tsp. Ground cinnamon

     1/4 tsp. Ground cloves

     1/4 tsp. Ground nutmeg

     1/4 tsp. Ground allspice

     Combine all ingredients in a nonreactive bowel. Cover with plastic wrap and leave at room temperature for 2 days to allow the mustard seed to absorb all the liquid. If you don't desire the caviar look, place in a food processor and pulse for desired consistency. Keep refrigerated up to six months. Results are better ofter 1 week of refrigeration.