Columbus Foodie

I love corned beef, but get tired of the same old boiling it with potatoes and cabbage. This year, I decided to branch out and try a few different corned beef recipes. This one is a keeper! The glaze on this is wonderful, and the potatoes kind of remind me of baked potatoes.

A couple of notes. There are two different kinds of corned beef – point cut and flat cut. Most people are familiar with the leaner flat cut, but we prefer the fattier point cut, which we feel stays moister and is much more flavorful. Either one will work in this recipe, though. And even though it doesn’t specify in the recipe, we sprinkled the spice packet that came with the corned beef onto it before we set it in the oven to bake the first time.

Luby’s Cafeteria Baked Corned Beef Brisket with Sour Cream New Potatoes
recipe courtesy Recipezaar

4 lbs. corned beef brisket
1 c. brown sugar (firmly packed)
1/4 c. prepared mustard
3 lbs. new potatoes, peeled
2 c. sour cream
1/2 c. butter or margarine
2 tsp. prepared horseradish
salt, to taste
pepper, to taste

Preheat the oven to 225F. 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 350F. 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.