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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 for my recipe, but will get the big-time taste.
Editor's Note: This is a fresh beef brisket, not corned beef.
Nutritional Facts 4 ounces equals 195 calories, 7 g fat (2 g saturated fat), 48 mg cholesterol, 196 mg sodium, 8 g carbohydrate, trace fiber, 23 g protein.
Originally published as Beef Brisket with Mop Sauce in Taste of Home April/May 2007, p33
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Mar. 11, 2013 by Roxane44
I tried this last night and it was fantastic!!! I made it exactly as written, except that I cooked it for 3-1/2 hours (I like my meat well done). That was too long - the edges burned a little. Next time I'll do it for 3 hours instead. The meat turned out very, very tender and moist, and the sauce was DELICIOUS. My entire family (including the kids) loved it. Hands-down the best brisket I have ever had. I will be making it many times again.
Reviewed on Apr. 17, 2012 by ChefsWifey
Lizeck...I am also doubling this recipe as a surprise for my husband's birthday tomorrow. Could you please advise me on how long to cook at what temp? Also...did you follow the directions on the recipe verbatim? Thanks so much for your help!
Reviewed on May. 27, 2011 by head2toe
My brisket didn't get flavored with the sauce and the sauce was very runny, like water. We did enjoy the sauce flavor though.
Reviewed on Dec. 27, 2009 by lizeck
I made this for my family. I got rave reviews. It was soo easy, I will definitely make this again and again. I doubled the recipe for 15 people hoping for left overs, but everyone loved it so much that there was not very much left over.
Reviewed on Nov. 03, 2009 by Sarah in Portland
Sauce is terrific, meat is tender, family loves it. Have made it 10+ times since learning the recipe, and am now in the process of copying the recipe onto my own files so it won't be lost.
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