I'm not ashamed to say it my mom makes an AMAZING brisket. I think that's one of the dishes I miss the most since becoming vegan. Perhaps it's the combo of childhood memories, comfort food and my mums cooking.
Fortunately I had made a batch of "beef" seitan a few days earlier and was trying to dream up something to make with it. The recipe also suggest letting the seitan marinade in the broth overnight. I don't think I could have waited that long.
The smells wafting through the kitchen were wonderful. I couldn't wait to try this. It was fantastic. A perfect blend of spices, broth and wine. It took me back to my mothers kitchen.
In fact it was so good I made another one the following day. In that batch I added a few more carrots and potatoes as I love those with the brisket.
"Brisket" before sliced
This is a keeper! Flavorful, rich, yummy goodness. Run to your kitchen and make it now. I think I'm in love.