Delicious Baked Corned Beef Brisket Recipe

Welcome to my recipe for Luby’s Cafeteria Baked Corned Beef Brisket with Sour Cream New Potatoes. If you’re looking for a comforting and hearty meal, then you’ve come to the right place. This recipe is perfect for those cold winter nights when all you want to do is curl up and indulge in some good food.

You might be wondering what sets this recipe apart from other corned beef brisket recipes out there. Well, let me tell you: the addition of sour cream new potatoes takes it to the next level. The combination of tangy and creamy flavors complements the savory corned beef brisket beautifully, creating a symphony of flavors that will leave you wanting more.

This dish is a beloved classic at Luby’s Cafeteria, and it’s not hard to see why. It’s warm, comforting, and downright delicious. And now, with this recipe, you can enjoy it in the comfort of your own home.

So, what are you waiting for? Grab your apron and let’s get started!

Why You’ll Love This Recipe

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

Hey there foodies, are you ready to tantalize your taste buds with an incredible recipe? Say hello to Luby’s Cafeteria Baked Corned Beef Brisket W/ Sour Cream New Pot Recipe! Trust me, once you try this mouth-watering meal, there will be no going back.

The slow cooker method of cooking makes the beef brisket incredibly tender and flavorful, while the sour cream new potatoes add a creamy and indulgent touch. The combination of sour cream and corned beef brisket is simply divine – I can practically taste it already.

One of the best things about this recipe is that it’s easy to prepare with just a few simple ingredients. You can find all the necessary ingredients at your local grocery store, so it won’t break the bank. Plus, this recipe yields approximately five servings so you can share it with family and friends.

If you’re looking for a dish that’s perfect for a cozy night in or impressing guests at a dinner party, this recipe is definitely for you. It’s a versatile dish that’ll satisfy everyone’s cravings.

In conclusion, don’t miss out on the chance to try out Luby’s Cafeteria Baked Corned Beef Brisket W/ Sour Cream New Pot Recipe. Trust me, your taste buds will thank you!

Ingredient List

 Delight in every bite of this tender and juicy baked corned beef brisket.
Delight in every bite of this tender and juicy baked corned beef brisket.

Here are the ingredients you need to make the mouthwatering Luby’s Cafeteria Baked Corned Beef Brisket w/ Sour Cream New Pot Recipe:

  • 1 (4-5 lb) corned beef brisket
  • Pepper
  • Salt
  • ½ cup softened butter or margarine
  • 2 tablespoons prepared mustard
  • 2 tablespoons brown sugar
  • 1 cup sour cream
  • 1 can of beef broth
  • 1 can of vegetable soup
  • 1½ cups water
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 teaspoons finely chopped fresh parsley
  • Freshly boiled, drained New potatoes (about 20 small ones)
  • Optional: Raspberry vinaigrette for extra flavor

The Recipe How-To

Now that we’ve covered the ingredient list, it’s time to get to the meat of the matter: preparing this delicious Luby’s Cafeteria Baked Corned Beef Brisket W/ Sour Cream New Pot Recipe. Follow these steps for mouthwatering results:

Step 1: Preheat and Prep

Begin by preheating your oven to 350°F (177°C). While the oven is heating up, start washing and scrubbing 2 cups of new potatoes until they are nice and clean. You can also slice them into halves if you prefer. Once done, set them aside.

Step 2: Mix the Sauce

In a separate bowl, cream together 1/4 cup of butter, 1/4 margarine and 1 tsp prepared mustard until they are well-blended. Next, add 1/4 cup of brown sugar to the mixture and stir it in. Set this mixture aside as you move on.

Step 3: Add Beef Brisket and Potatoes

Take out your trusty roasting pan and place 1-2 lbs corned beef brisket into it with the fat side up – this step is important! You can then evenly distribute your prepared sauce over the top of the brisket from Step 2, making sure every inch is covered.

Next up, add your prepared potatoes along with 1/4 cup water or beef broth around the edges of the pan. The goal here is not to submerge all parts of everything on the pan in water but more like just an inch deep around the pan so they can cook nicely without getting drowned.

Then cover it all with either foil or a fitted lid while leaving some space for air circulation.Then bake in preheated oven for at least two hours until both brisket and potatoes are cooked. To check if everything is tender enough, insert fork on both potatoes and meat brisket; it should come out easily when fully cooked.

Step 4: Add finishing touches!

Remove your pan from the oven after baking your brisket for two hours; now put some additional finishing touches that will definitely intensify its flavor to pop!

Add sour cream on top then drizzle with roasted raspberry vinaigrette or meat juice makes for a succulent one-two punch finisher.

Serve hot with a side of vegetable soup or if you want something creamier go for ice cream serve at its best!

Substitutions and Variations

If you’re feeling experimental or looking for ways to mix things up, there are a few easy substitutions and variations you can try with this recipe.

Firstly, if you’re not a fan of corned beef brisket or simply can’t find it at your local grocery store, try using beef pastrami instead. This will give the dish a slightly different flavor profile, but the recipe will remain largely the same.

Secondly, for those who find the sour cream too rich or heavy, consider replacing it with Greek yogurt or cream cheese for a tangy taste that won’t hit as hard on the waistline.

Thirdly, if you don’t have access to a crock pot or slow cooker, you can still make this recipe in the oven by wrapping the brisket in foil and baking it at 325°F for 4-5 hours.

Fourthly, add some extra depth of flavor by experimenting with different types of broth. Instead of beef broth, try vegetable broth or chicken broth. Alternatively, give the dish an exciting twist by adding a splash of raspberry vinaigrette to your crock pot along with the beef.

Lastly, this recipe pairs well with mashed potatoes but can be paired with new potatoes, roasted carrots or Brussel sprouts as well for a nutrient-dense option. There are many ways to enjoy this mouth-watering dish – all you need is a little creativity!

Serving and Pairing

This baked corned beef brisket with sour cream new pot recipe is a crowd-pleaser, and it goes well with a variety of sides. The juicy, tender meat pairs perfectly with buttery, boiled new potatoes and tangy sauerkraut.

If you’re feeling something a bit lighter, a simple green salad or steamed broccoli would complement the heavy meat perfectly. The sour cream dressing from the recipe also doubles as a delicious dip for veggies or crackers.

For added flavor and complexity, pair this dish with a full-bodied red wine. A Cabernet Sauvignon or Merlot would work especially well. If you prefer beer, reach for something malty like an Amber or an Irish Ale.

When it comes to dessert, try something light and refreshing like a fruit sorbet or a citrus-infused ice cream. The tangy flavor of the sorbet will help cleanse your palate after eating such a hearty meal.

This dish is sure to impress at any dinner party or family gathering. Serve it buffet-style alongside some crusty bread and let your guests dig in!

Make-Ahead, Storing and Reheating

Once you’ve savored every exquisite bite of your Luby’s Cafeteria Baked Corned Beef Brisket w/ Sour Cream New Pot Recipe, the next question is what to do with the leftovers. Fortunately, this dish is just as delightful when reheated as it was when first prepared.

To make things even simpler, consider making it ahead of time, storing it in airtight containers, and reheating throughout the week for a quick and delicious meal. When storing food, ensure that you either wrap it tightly in plastic wrap or store it in airtight containers. That said, never store near raw meat in the fridge to avoid any contamination.

If you choose to refrigerate your leftovers, they should last for several days without losing their taste or texture. If you’re planning on keeping them any longer than that, pop them in the freezer instead. Frozen leftovers keep for up to three months and are easy to defrost overnight in the refrigerator.

When you’re ready to reheat your brisket, use either a microwave or oven method. When using an oven, preheat your appliance to 350°F (175°C). Add a bit of water and cover it with foil—a tablespoon or two is enough depending on how much brisket you have leftover. From thereon heat up for about 20-30 minutes or up until internal temperature reaches 165 degrees Fahrenheit.

When microwaving small portions, note that higher power levels will lead to hotter temperatures and slightly change the texture of the meat. Begin by heating small chunks on high for 30 seconds before checking their temperature with a food thermometer. If necessary, repeat this process until all the meat is hot.

Tip: For an extra moist and juicy reheated brisket experience, revamp other parts of your meal by serving it alongside denser foods: potatoes mashed with butter or margarine go well together with this recipe. I recommend avoiding products like ice cream since these tend to have contrasting textures and flavors that don’t complement this dish well at all.

Tips for Perfect Results

Let me share with you some tips that can help you achieve perfect results for your Luby’s Cafeteria Baked Corned Beef Brisket with Sour Cream New Pot Recipe.

Firstly, I recommend using kosher salt to season the brisket before baking. The larger grain size of kosher salt makes it easier to control the seasoning level and avoid over-salting the meat. Additionally, freshly cracked black pepper adds a rich and complex flavor that complements the beefiness of the brisket.

When it comes to cooking the brisket, a slow cooker is an excellent choice for convenience and easy clean-up. You can set it and forget it, allowing plenty of time for the meat to become tender and fall apart with minimal fuss. Alternatively, if you prefer to bake your brisket in the oven, make sure to cover it with foil tightly to retain moisture during cooking.

In terms of serving and pairing suggestions, I highly recommend pairing this dish with creamy mashed potatoes or roasted new potatoes on the side. The sour cream topping also pairs well with a tangy mustard-based side dish or even a crisp salad.

For those who want to get creative with substitutions, you can experiment with different cuts of beef such as pastrami or even corned beef brisket. The latter is a popular variation in Jewish cuisine and offers a unique flavor profile that pairs well with this recipe.

Lastly, if you need to store leftovers for later use, I suggest storing them in an airtight container in the fridge for up to three days. When reheating, add a splash of beef broth or raspberry vinaigrette to keep the meat moist and juicy.

By following these tips, you can ensure that your Luby’s Cafeteria Baked Corned Beef Brisket W/ Sour Cream New Pot Recipe turns out perfectly every time!


Before we wrap things up, let’s go over some Frequently Asked Questions (FAQ) that you might have about this Luby’s Cafeteria Baked Corned Beef Brisket with Sour Cream New Pot Recipe. These questions cover everything from potential ingredient substitutions and cooking adjustments to storage recommendations and ways to turn up the flavor. So, once you’ve read through this section, all of your queries will be answered.

Is it better to boil or bake a corned beef brisket?

The decision to either boil or bake corned beef depends on personal preference. Both methods have the potential to produce a succulent and tender corned beef when executed correctly. Traditional recipes such as corned beef and cabbage or glazed corned beef require simmering corned beef in spiced water for approximately three hours. The choice ultimately lies in the hands of the cook.

How do you cook a precooked corned beef brisket?

Before we begin cooking our corned beef, we need to make sure it’s properly stored in the fridge. Once it’s ready to cook, take the brisket out of its package and get ready to start cooking. It’s important to keep a close eye on the liquid as it heats up. Bring it to a gentle boil, but be careful not to let it get too hot. Once it’s heated up, reduce the heat and let it simmer for an estimated 45-50 minutes per pound. By following these steps, we’ll have perfectly cooked corned beef to enjoy.

Do you discard the liquid that the corned beef package?

When preparing your corned beef, it’s important to utilize the brine that comes with the meat. To do this, open the package directly over the slow cooker. This will allow any excess brine to transfer into the cooking liquid, giving your beef a richer flavor. After placing the meat into the cooker, make sure to cover it completely with cold water. Don’t forget to add in the pickling spices as well! They’ll help enhance the taste even further. Finally, cover the cooker and set it to high heat for 6-8 hours.

How do you cook corned beef brisket from the store?

In my experience as a barista, I’ve found that cooking brisket on the stovetop is one of the best ways to achieve a tender and flavorful result. To get started, rinse the brisket and place it in a large pot or stockpot. Add enough water to cover the brisket completely, and for an added touch of flavor, add some beer to the mix. Once you’ve brought the water to a boil, reduce the heat, cover the pot, and let the brisket simmer for about 2 ½ to 3 hours. The goal is to cook the meat until it’s fork-tender so that it falls apart with ease.

If you prefer to use a slow cooker, that’s also a great option for cooking corned beef. Whether you have an Instant Pot or a traditional slow cooker, you can achieve tender results with minimal effort. Simply place the brisket in the cooker, add your preferred seasonings and liquid (such as water or broth) and let it cook on low heat for several hours until it’s fully cooked. This method is great for those who want to “set it and forget it” as they go about their day.

No matter which method you choose, make sure to use a meat thermometer to ensure that the internal temperature of the brisket reaches a safe temperature of 145°F. This will help ensure that your dish is not just tasty but also safe to consume. Once you’ve cooked the brisket to perfection, let it rest for a few minutes before slicing and serving with your favorite sides. Happy cooking!

Bottom Line

In conclusion, this recipe for Luby’s Cafeteria Baked Corned Beef Brisket with Sour Cream New Potatoes is a true winner. It is not only delicious and flavorful but also easy to prepare, making it the perfect choice for any dinner party or family gathering. I hope that you found this recipe article helpful, and that you are inspired to give it a try. Remember to follow the tips and recommendations provided in this article to achieve perfect results every time. So why not treat yourself and your loved ones to a hearty and satisfying meal tonight? Head over to your kitchen, grab the necessary ingredients, and start cooking! I guarantee that your taste buds will thank you.

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

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.

  • 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)
  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.
Main Course
Easy, Meat, Oven, Potato, St. Patrick’s Day, Vegetable

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