Created by ImPat on December 5, 2015
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.
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.