Luby's Cafeteria Baked Corned Beef Brisket W/ Sour Cream New Pot |
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Prep Time: 240 Minutes Cook Time: 15 Minutes |
Ready In: 255 Minutes Servings: 8 |
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I am posting this recipe for safe keeping and to share with all. I have prepared corn beef by boiling in seasoned water and then finishing off the dish in the oven with a glaze. I love the extra flavor that the glaze brings to the corn beef....so I just have to try it this way. I have not tried potatoes in the way described here, but the next time I prepare corn beef this whole recipe as written will be tried. Ingredients:
4 lbs corned beef brisket |
1 cup brown sugar (firmly packed) |
1/4 cup prepared mustard |
3 lbs potatoes (new potatoes, peeled) |
2 cups sour cream |
1/2 cup butter or 1/2 cup margarine |
2 teaspoons prepared horseradish |
salt (to taste) |
pepper (to taste) |
Directions:
1. Preheat the oven to 225 degrees F.
2. In a roasting pan with a cover, place the meat. Cover and bake in the preheated oven for 3-1/2 hours or until tender.
3. Remove from the oven. Increase the oven temperature to 350 degrees F.
4. In a small bowl, mix the brown sugar and mustard. Spread the mixture over the meat. Bake uncovered for 15 minutes.
5. In a large saucepan, boil the potatoes in enough water to cover for 8 to 10 minutes or until tender. Drain.
6. In a bowl, whisk together the sour cream, butter/margarine, horseradish, salt, and white pepper.
7. Pour the mixture over the potatoes. Using a rubber scraper, mix gently to coat evenly. Serve with the meat.
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