Black Bean Brisket
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 good, or even more delicious, and just as satisfying as the real thing. ‘By George’ I think I got it!!!
Not only does this plant-based version look like brisket, it has the same taste! The sauce is made with the same ingredients used in the Perfect Brisket recipe, except I replaced the beef stock with a very “meaty” tasting homemade mushroom with caramelized onions (sans oil) broth. 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!
Preheat oven to 350℉
To make in advance: