Baked corned beef brisket

Luby’s Cafeteria 

Serves: 10

  • 4 pounds corned beef brisket
  • 6 tsp. sugar
  • 1/4 cup yellow mustard

Preheat the oven to 225. Wrap the corned beef in heavy-duty foil and seal the edges well. Place the brisket in a roasting pan and bake for 3.5 hours. Mix the sugar and mustard and set aside. Take the brisket out of the oven and increase the temperature to 350. Unwrap the brisket and spread the sweetened mustard all over. Bake, uncovered, for about 15 minutes.

*Chef’s note: This was not very good. It was tough and chewy; I will stick to boiling my corned beef or using a slow cooker.


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