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

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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.”
READY IN:
4hrs 15mins
SERVES:
8
UNITS:
US

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.

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