A delightful twist on the classic corned beef brisket, paired with creamy herb-infused potatoes.
Preheat your oven to 225°F (110°C).
Preheating ensures even cooking from the start.
Place the corned beef brisket in a roasting pan and cover it.
Covering the brisket helps retain moisture during cooking.
Bake the brisket in the preheated oven for 3.5 hours or until tender.
Check the brisket's tenderness with a fork before proceeding.
Increase the oven temperature to 350°F (175°C).
Allow the oven to reach the new temperature before placing the brisket back in.
Mix the brown sugar and Dijon mustard in a bowl and spread over the brisket.
Ensure the glaze is evenly spread for consistent flavor.
Bake the glazed brisket uncovered for 15 minutes.
This step caramelizes the glaze for a rich flavor.
Boil the baby potatoes in a saucepan with water until tender, about 10 minutes.
Test the potatoes with a fork to ensure they are tender.
Mix sour cream, butter, salt, pepper, and parsley in a bowl.
Whisking the dressing ensures a smooth and creamy consistency.
Combine the cooked potatoes with the dressing and mix gently.
Mix gently to avoid breaking the potatoes.
Serve the glazed brisket with the creamy potatoes on the side.
Garnish with extra parsley for a fresh touch.
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