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

• 4 lbs corned beef brisket
• 1 cup brown sugar (firmly packed)
• 14 cup prepared mustard
• 3 lbs potatoes (new potatoes, peeled)
• 2 cups sour cream
• 12 cup butter or 12 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.
3. Cover and bake in the preheated oven for 3-1/2 hours or until tender.
4. Remove from the oven.
5. Increase the oven temperature to 350 degrees F.
6. In a small bowl, mix the brown sugar and mustard.
7. Spread the mixture over the meat.
8. Bake uncovered for 15 minutes.
9. In a large saucepan, boil the potatoes in enough water to cover for 8 to 10 minutes or until tender.
10. Drain.
11. In a bowl, whisk together the sour cream, butter/margarine, horseradish, salt, and white pepper.
12. Pour the mixture over the potatoes.
13. Using a rubber scraper, mix gently to coat evenly.
14. Serve with the meat.

beef brisket, brown sugar, mustard, potatoes, sour cream, butter, horseradish, salt, pepper

Taken from www.food.com/recipe/lubys-cafeteria-baked-corned-beef-brisket-w-sour-cream-new-pot-217449 (may not work)