Black Bean Brisket

Written by Eydie Desser

The fall holiday season is upon us and everyone is asking for my recipe for The Perfect Brisket, which I learned about from a friend.  This posed a challenge, one I gladly took on:  how to make a  whole food, plant-based version that will be as, or more!  delicious and just as satisfying as the real thing.  “By George” I think I did it!!!     

Not only does this plant-based version look like brisket, it has the same taste!   The sauce is made with the same ingredients, except replacing the beef stock with a very “meaty” tasting homemade mushroom, and caramelized the  onions sans oil!  No salt is added, or needed, as the variety of spices used to season the black bean “brisket” are so flavorful. This dish is so good, even your Carnivore friends will love it!


For The Black Bean Brisket:

  • (2) 15 oz. cans of Black Beans, no salt = 3 cups drained, rinsed and dried with a paper towel
  • 1-½ cup finely chopped white or yellow onion (1 large onion)
  • 1-½ cup large red bell pepper, diced ¼ inch pieces
  • 5 garlic cloves, minced (about 2 TB)
  • ½  TB ground cumin
  • 1-½  tsp. pure chilli powder (I use Curry-Delights Chilli powder fancy)
  • 1 tsp. Garlic powder
  • ½ tsp. smoked sweet paprika
  • ¾ cup oat flour
  • ⅓ cup cooked and mashed sweet potato flesh

For The Sauce 


Make The Black Bean Brisket:

Preheat oven to 350℉

1- Place black beans on a parchment lined sheet pan and bake for 12-15 minutes or until black beans have dried out.  Remove from the oven and let cool.  Keep the oven on.

2- Heat a  10” saute pan over medium high heat for 1 minute, then add chopped onions, bell peppers and garlic, and stir quickly to keep the vegetables from sticking to the pan. Lower heat to medium low, cover the pan and let steam for 1-2 minutes.  Remove cover and stir until onions are translucent and bell peppers are soft.

3- Add cumin, chilli powder, smoked paprika and garlic powder to the onion mixture, and stir until combined and cook, stirring constantly to “cook” the spices, about 1 minute.  Remove from heat.

4- In the bowl of a food processor, add prepared black beans, onion mixture, oat flour and sweet potato.  Pulse until well combined but not pureed.  You want the mixture to have texture.

5- On a parchment lined small sheet tray, spread the black bean mixture into the shape of a brisket, with a point on one end. 

6- Place the  sheet pan in the preheated oven and let roast for 10 minutes.  The “brisket” should be brown and a little crispy.  Remove pan from oven.  Place another piece of parchment paper on top of the “brisket” and another sheet pan on top of the parchment paper covered brisket, and flip over.  Peel the parchment paper off of the now top of the brisket and place back in the oven.

7- Cook for another 10 minutes.  Remove from the oven.

Make The Sauce:

1- In a large (32-oz.)  glass measuring cup, mix mushroom stock, tomato paste and currant spread.  Whisk to combine. Reserve.

2- In a 10” saute pan over medium high heat, add sliced onions and garlic.  Stir quickly and lower heat to medium low.  Cover the pan and let the onions release their oils and juices.  After about 1-2 minutes, remove the lid and continue to saute until onions start to color, about 3 minutes.  Add wine and increase heat to medium high.  Stir constantly until wine is completely absorbed.

3- Pour in mushroom stock mixture, and stir to combine.  Cook for another minute or two to meld flavors.

To Serve

1- Place black bean brisket on a cutting board and slice on a bias from the “corner” of the “brisket,” and slice diagonally in ¼” pieces. (see picture).

2- Place in a warmed serving dish and pour sauce on top and all around.

3- Serve immediately, or it can be kept warm in a very low oven 150℉,  for 20-30 minutes.

To Make In Advance:

1- Mushroom stock can be made and refrigerated 3 days in advance,  or frozen up to 1 month in advance.

2- Black Bean Brisket can be made two days in advance, formed, covered and refrigerated.  Cook the day you want to serve it.

3- Sauce can be made 2-3 days in advance.  Just reheat over low heat before pouring over the black bean brisket.

Notify of
Inline Feedbacks
View all comments