Luby's Cafeteria Baked Corned Beef Brisket W/ Sour Cream New Pot

READY IN: 4hrs 15mins
Recipe by Sandylee

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.

Top Review by Larkalot

Excellent! We're making it this way every year now. We used a flat roast so it made beautiful slices for sandwiches tomorrow. Loved the sweet glaze though the pan was a little messy to clean up. The potatoes were also fantastic. We chopped them in small pieces and added extra horseradish. Thanx Sandylee!

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a