Brisketmop Recipes

BEEF BRISKET WITH MOP SAUCE

Beef Brisket with Mop Sauce image

This tender brisket roasts in a sauce that adds great flavor. When one of our sons lived in the South, I learned that "mop sauce" is traditionally prepared for Texas ranch-style barbecues in batches so large it is brushed on the meat with a mop! You won't need that much brisket sauce for my recipe, but will get the big-time taste. -Darlis Wilfer, West Bend, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

1/2 cup water
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 cup dark corn syrup
2 tablespoons canola oil
2 tablespoons prepared mustard
1 fresh beef brisket (3 pounds)

Steps:

In a large saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer for 5 minutes, stirring occasionally. Remove from the heat., Place the brisket in a shallow roasting pan; pour sauce over the top. Cover and bake at 350° for 2 to 2-1/2 hours or until meat is tender. Let stand for 5 minutes. Thinly slice meat across the grain.

Nutrition Facts : Calories 195 calories, Fat 7g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 196mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 23g protein.

MILLIONAIRE BRISKET WITH COFFEE AND BEER MOP SAUCE

Millionaire Brisket with Coffee and Beer Mop Sauce image

Provided by Food Network

Categories main-dish

Time 11h

Yield 8 to 10 servings

Number Of Ingredients 27

Ingredients

1/4 cup kosher or sea salt
1/4 cup firmly packed light brown sugar
1/4 cup sweet paprika
2 tablespoons pure chili powder
2 tablespoons freshly ground black pepper
1 tablespoon onion powder
1/2 teaspoon dried oregano
1 (5 to 6-pound) center-cut piece of brisket
6 slices bacon
Coffee and Beer Mop Sauce, recipe follows
Jim's Really Easy and Really Good Barbecue Sauce, recipe follows
4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained
1 cup beer
1 cup apple cider
1 cup cider vinegar
1 cup coffee
1 cup beef or chicken stock
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
2 tablespoons hot sauce, (recommended: Tabasco sauce)
2 teaspoons kosher or sea salt
1 teaspoon freshly ground black pepper
2 cups your favorite barbecue sauce, (recommended: KC Masterpiece or Bull's Eye)
1 to 2 cups your favorite mild or hot salsa
1/4 cup cider vinegar, or more to taste
Kosher or sea salt
Freshly ground black pepper

Steps:

Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix.
If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours.
Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals.
When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup wood chips to each side.
Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat or, better yet, serve it on the side.
Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary.
Combine the barbecue sauce, salsa, and vinegar in a non-reactive saucepan over medium heat, bring to a simmer, and let cook until thick and flavorful, 5 to 8 minutes. Season with salt and pepper. The sauce can be served hot or at room temperature and may be refrigerated, covered, for up to 48 hours. Bring to room temperature before serving.

BEEF BRISKET WITH MOP SAUCE

Beef Brisket With Mop Sauce image

The recipe comes from Taste of Home. The mop sauce calls for corn syrup; however, you can use sorghum or a light molases for a healthier version.

Provided by PaulaG

Categories Roast Beef

Time 2h45m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup water
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 cup corn syrup
2 tablespoons vegetable oil
2 tablespoons prepared mustard
1 (3 lb) beef brisket

Steps:

Combine the first 7 ingredients in a large saucepan and bring to a boil; stirring constantly.
Reduce heat and simmer for 5 minutes, stirring occasionally; remove from heat.
Place the brikset in a shallow rosting pan; pour sauce over.
Cover and bake at 350 degrees for 2 to 2 1/2 hours or until meat is tender.
Let stand 5 minutes before slicing thinly across the grain.

Nutrition Facts : Calories 484.1, Fat 39, SaturatedFat 14.9, Cholesterol 99.3, Sodium 255.6, Carbohydrate 9, Fiber 0.1, Sugar 4.2, Protein 23.3

BRISKET MOP

Brisket Mop image

Make and share this Brisket Mop recipe from Food.com.

Provided by Yankeeprincess

Categories Roast Beef

Time 40m

Yield 6 cups

Number Of Ingredients 10

Ingredients

1 cup beer
1 cup apple cider
1 cup cider vinegar
1 cup coffee
1 cup beef stock or 1 cup chicken stock
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
2 tablespoons hot sauce (recommended ( Tabasco sauce)
2 teaspoons salt
1 teaspoon fresh ground black pepper

Steps:

Mix all ingredients. Bring to a boil. Simmer about 20 minutes. Mop Brisket every 15 minutes while cooking at 190 degrees -- about one hour per pound in smoker.

Nutrition Facts : Calories 118.4, Fat 9.2, SaturatedFat 1.2, Sodium 1146.2, Carbohydrate 4.5, Fiber 0.1, Sugar 1.4, Protein 0.7

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