In a deep, medium sized saucepan with lid, add corned beef, onion, McCormick Garam Masala, Nutmeg Ground and ginger beer. Cover and bring to a simmer, cook for 2 hours. Remove pan from heat and allow beef to rest in hot liquid, keeping warm while cooking potatoes.
Preheat oven 200°C (180°C fan forced). Line a baking tray with baking paper. Place potatoes in a bowl and toss in oil. Season generously with McCormick Sea Salt and Black Pepper and place on prepared baking tray. Roast for 45 minutes or until golden and crisp.
Remove beef from stock, slice thinly and serve with roasted potatoes.
Corned beef is delicious served cold, with a salad or in a crusty roll.