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.
When I came across a recipe for
red wine braised "brisket" I was thrilled. This was calling to me demanding to be made.
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.
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Almost ready |
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.
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"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.
Wowza! I want to eat this, where is the recipe? Thanks a bunch!
ReplyDeleteDawn there is a link to the recipe in the post. It was worth it. So yummy!!!
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