Take cheese on toast up a level with this stout and mustard rarebit mix. Keeps in the fridge for up to five days. Warm the milk in a saucepan and whisk in the flour. Keep stirring and bring to the ...

Trim the fat from the brisket and slice across the grain in very thin slices. For Stout Mustard sauce: May be made in advance. Combine all of the ingredients until thoroughly mixed. Refrigerate.