Corned Beef In Ginger Beer With Honey Mustard Sauce

4
Servings
5m
Prep Time
2h
Cook Time
2h 5m
Ready In

Recipe: #22026

December 05, 2015



"The DH found this on the site of 4 wheel drive club and we thought it interesting I have tweaked it slightly as we found the honey mustard sauce a bit too sweet even though I had cut the honey back from 3 tablespoon to 2 so I am listing it as 1-2 tablespoons in the recipe and we will use 1 but it is the most tender corned beef we have had and the DH does not really like corned beef but he really enjoyed this one. I used my cast iron enamelled pot but next time I will get the DH to pull out the camp oven as I think you will get a better caramelization on the beef though you will have to turn it every 15 minutes so it doesn't stick. This also makes a lot of sauce so if you are not into large quantity of sauce (this makes 1 1/2 cups)I would cut in half, which is what I will be doing in future as we used just over 1/2 cup between 3 of us."

Original recipe yields 4 servings
OK
  • HONEY MUSTARD SAUCE

Nutritional

  • Serving Size: 1 (596.1 g)
  • Calories 972.6
  • Total Fat - 66.2 g
  • Saturated Fat - 24.4 g
  • Cholesterol - 319.2 mg
  • Sodium - 3188.6 mg
  • Total Carbohydrate - 19.8 g
  • Dietary Fiber - 0.8 g
  • Sugars - 8.9 g
  • Protein - 59.3 g
  • Calcium - 146 mg
  • Iron - 6 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.2 mg

Step 1

Place the corned beef and half the ginger beer into a small cast iron camp oven with lid on, over a moderate heat on the stove top or over coals or heat beads.

Step 2

Cook for about an hour (turning roast every 15 minutes) top up with the excess ginger beer and continue to cook for another hour (the roast only need the liquid to come up about 1/2 way initially, it does not need to be covered), allow the liquid to reduce until it is golde3n and syrupy to give the corned beef an nice glaze.

FOR THE HONEY MUSTARD SAUCE


Step 3

Melt the butter in a saucepan over low to moderate heat and add the flour and combine and cook for a couple of minutes, slowly pour in the milk stirring continuously (I use a whisk) to prevent lumps forming.

Step 4

Add both mustards and honey and bring just to the boil and season with salt and pepper to taste.

Step 5

Pour sauce over your sliced corned beef and vegies if you so like.

Tips & Variations


No special items needed.

JostLori

EXCELLENT corned beef! I usually just use the packet that comes with the beef, but this recipe resulted in such tender, moist, and flavorful corned beef! DH was skeptical of the mustard sauce, but once he tasted it - he was hooked! Thanks for a unique take on corned beef - this will be my go-to from now on!

review by:
(22 Mar 2020)

Tis

This is one awesome recipe! I made exactly as written and this corn beef was so tender and delicious! The ginger beer gives such a delicate flavor to the beef. I very rarely cook corned Beef as DH is not a fan of it, although he loves it cold the next day in a sandwich, and this must have been good, as is watching over the leftover's in the fridge like a guard day so he can have it tomorrow for lunch. I really did enjoy this and will be making this again soon. Served with carrots, mashed potato's and buttered cabbage, this bought back so many childhood memories for me. Thanks Pat.

review by:
(11 Feb 2018)