Lubys Cafeteria Baked Corned Beef Brisket W Sour Cream New Pot Recipes

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LUBY'S CAFETERIA BAKED CORNED BEEF BRISKET W/ SOUR CREAM NEW POT



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

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.

Provided by Sandylee

Categories     Potato

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 9

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)

Steps:

  • Preheat the oven to 225 degrees F.
  • 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.
  • Remove from the oven. Increase the oven temperature to 350 degrees F.
  • In a small bowl, mix the brown sugar and mustard. Spread the mixture over the meat. Bake uncovered for 15 minutes.
  • In a large saucepan, boil the potatoes in enough water to cover for 8 to 10 minutes or until tender. Drain.
  • In a bowl, whisk together the sour cream, butter/margarine, horseradish, salt, and white pepper.
  • Pour the mixture over the potatoes. Using a rubber scraper, mix gently to coat evenly. Serve with the meat.

Nutrition Facts : Calories 1034.2, Fat 67, SaturatedFat 29.2, Cholesterol 277.9, Sodium 2795, Carbohydrate 60.8, Fiber 4, Sugar 28.2, Protein 46.9

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