Dry yellow mustard seed - 250 ml
Cold water - 250 ml
Beet juice - 250 ml
White wine vinegar - 250 ml
Sugar - 125 ml
Prepared horseradish - 125 ml
Combine all ingredients and simmer gently for about an hour or until the mustard seed is soft.
You might need to add a little water if the mixture becomes dry. Chill overnight. Use cold with beef or bison.
Flank steak - season the flank steak with salt and pepper. Grill or sear it in a pan until rare. Let rest and slice the meat thin and across the grain.
