I really wanted to make something slightly different than a normal Sunday roast, so decided to have a go at James Martin’s Côte de Boeuf with Watercress and Black Beer Mustard (recipe to come).
Having written down all the ingredients I didn’t have, I went shopping for the rest. I decided to go and see what ingredients I could get in James Martin’s own shop ‘Cadogan & James’, especially as some of them I had never bought before and didn’t know where I could get them.
I did ok, picking up the allspice berries, black mustard seeds and some more ‘posh’ red wine vinegar (as I didnt have enough) from his shop but he didnt have any white mustard seeds. After asking about whether they had any out back or what I could use instead, the very helpful staff, told me that James might be in the shop at closing time, so I could come and ask what to use as an alternative. We came back five minutes before closing but was told he had been held up so wouldnt be there in time. Not letting this deter me, we ventured to Waitrose and eventually found yellow mustard seeds, so I decided to buy them and use them instead.
I have no idea if using the yellow seeds rather than the white ones, made a huge difference but I will say that it made a great accompaniment to go with the beef and I’m going to have lots more with some steak later in the week. It was exactly what I was after, rather than the normal roast beef and gravy!
Makes approx. 425g/15oz
25g/1oz White/Yellow Mustard Seeds
110g/4oz Black Mustard Seeds
75g/3oz Light Soft Brown Sugar
1 tsp Allspice Berries
1 tsp Paprika
½ tsp Turmeric
2 tsp Sea Salt
1 tsp Crushed Black Peppercorns
175ml/6fl oz Red Wine Vinegar
40ml/1½fl oz Balsamic Vinegar
3 tbsp Runny Honey
110ml/4fl oz Black Sheep Ale
1 Put all the dry ingredients into a processor or blender and blend until the seeds are roughly crushed.
2 Transfer to a bowl and stir in the two vinegars, honey and ale.
3 Cover the mustard with cling film and place in the fridge for 2 hours.
If you want to keep the mustard longer, put into sterilised jars and store in a cool, dark place.
The mustard should then keep for 3-6 months.