Seitan Brisket
rating(s)
Vegan
Category:
Instructions
1. Add a small amount of oil to frying pan and roughly chop onion, mushrooms and tofu and add to the pan on medium heat.
2. Add a dash of soy sauce, a squirt of liquid smoke and a tablespoon of smoked paprika.
3. Finely chop garlic and ginger and add along with tomato puree, fresh rosemary, thyme and sage.
4. Cook until onions start to caramelise then add the vegan ale and let simmer for 5-10 minutes.
4. Take off the heat and allow to cool for a few minutes.
5. Add mixture to a blender and blend until smooth.
6. Empty seitan flour into a large mixing bowl and get a fork ready.
7. Get a large pan of water boiling.
8. Allow the mixture to cool some more (perfect time for a taste test and to finish off any left over ale)
9. Slowly add blended ingredients to seitan flour and mix with the fork.
10. Get your hands in there and work it into a dough.
11. Kneed the dough on a lightly floured surface. The more you kneed it the better it will be!
12. Work into a loaf shape, not too thick as you want it to cook through. Rub some ground black pepper into the brisket and then slice it into two or three pieces.
13.Take some grease proof baking paper and wrap the seitan briskets tightly, do at least 2 layers of baking paper.
14. Wrap it up tightly again in cling film this time. Do another 2-3 layers.
You could also use tinfoil for this.
At this point the briskets can be stored for later. They will keep in the fridge for a week or freezer for a month.
13. Add your wrapped up brisket to the boiling water and let simmer on a low heat for 2-3 hours.
14. Remove from boiling water and take off the cling film and baking paper carefully. You can eat it like this so try some and see what you think.
15. Take some bbq sauce and lather the brisket in it.
16. Add the brisket to a pan on a medium heat don't let it burn!
Slice thinly and enjoy!
2. Add a dash of soy sauce, a squirt of liquid smoke and a tablespoon of smoked paprika.
3. Finely chop garlic and ginger and add along with tomato puree, fresh rosemary, thyme and sage.
4. Cook until onions start to caramelise then add the vegan ale and let simmer for 5-10 minutes.
4. Take off the heat and allow to cool for a few minutes.
5. Add mixture to a blender and blend until smooth.
6. Empty seitan flour into a large mixing bowl and get a fork ready.
7. Get a large pan of water boiling.
8. Allow the mixture to cool some more (perfect time for a taste test and to finish off any left over ale)
9. Slowly add blended ingredients to seitan flour and mix with the fork.
10. Get your hands in there and work it into a dough.
11. Kneed the dough on a lightly floured surface. The more you kneed it the better it will be!
12. Work into a loaf shape, not too thick as you want it to cook through. Rub some ground black pepper into the brisket and then slice it into two or three pieces.
13.Take some grease proof baking paper and wrap the seitan briskets tightly, do at least 2 layers of baking paper.
14. Wrap it up tightly again in cling film this time. Do another 2-3 layers.
You could also use tinfoil for this.
At this point the briskets can be stored for later. They will keep in the fridge for a week or freezer for a month.
13. Add your wrapped up brisket to the boiling water and let simmer on a low heat for 2-3 hours.
14. Remove from boiling water and take off the cling film and baking paper carefully. You can eat it like this so try some and see what you think.
15. Take some bbq sauce and lather the brisket in it.
16. Add the brisket to a pan on a medium heat don't let it burn!
Slice thinly and enjoy!
Ingredients
Olive oil (or oil of choice)
1 Onion
Mushrooms
Tofu
Dash of soy sauce
Liquid smoke
1 tbsp Smoked paprika
Ingredient amounts can vary by choice for the following:
Garlic
Ginger
Tomato puree
Rosemary
Thyme
Sage
Vegan Ale
Seitan flour (vital wheat gluten)
Black pepper
Bbq sauce for serving
1 Onion
Mushrooms
Tofu
Dash of soy sauce
Liquid smoke
1 tbsp Smoked paprika
Ingredient amounts can vary by choice for the following:
Garlic
Ginger
Tomato puree
Rosemary
Thyme
Sage
Vegan Ale
Seitan flour (vital wheat gluten)
Black pepper
Bbq sauce for serving
Serving Size
As requiredPrep Time
4-5 hours
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