Not so Brisk “BRISKET” But well worth it!
Note: You can make this days ahead. Important to read the entire recipe before beginning.
Ingredients for the Brisket
- 8 garlic cloves, minced
- 2 cups black beans pureed
- 1⁄4 cup olive oil
- 1⁄4 cup soy sauce
- 1⁄4 cup fresh parsley, packed
- 3 green onions
- 2 tablespoons balsamic vinegar
- 1 tablespoon garlic powder
- 2 tablespoons onion powder
- 1 cup of broth made from water with enough Better Than Bouillon No-Beef Base
- 3 cups of broth made from water with enough Better Than Bouillon No-Beef Base
- 5 cups vital wheat gluten (Conveniently the amount in the Bob’s Red Mill 22 oz bag)
Ingredients for the Simmering Stock
- 4 cups broth or 4 cups bouillon
- 4 cups water
- 1⁄4 cup miso
- 2 bay leaves
- 8 garlic cloves
- 1⁄2 onion, chopped
- 2 cups barbecue sauce
- 1⁄2 cup hoisin sauce
- 2 -4 chipotle chiles in adobo
You can use a food processor and first mince the garlic in the dry bowl so it’s fine and uniform. (Hand mincing and mashing works fine.) Then add all the ingredients except the flour and the 3 cups of the broth. Process until uniform. Put the 5 cups of flour in a deep bowl. Add the bean puree and the other 3 cups of bullion. If you are not in the mood to stick your hands in and mix, a large rubber spatula works well to keep scraping and folding. Mix until there is no sign of flour.
Different ways of cooking seitan lend different textures. You can wrap some of the seitan in foil, or wrap in cheesecloth to give it a denser, less porous texture that works well for browning in dishes like Fajitas. You can also make a more free-form seitan that works well in soups and stir frys. This recipe is meant to create a brisket texture.
Mix your simmer stock ingredients in a pot that holds at least 6 quarts. Arrange your seitan roasts in the pot so they all have similar contact with the bottom of the pan. It’s great to have a wide pan that facilitates turning the roasts so they don’t burn on the bottom.
Simmer on very low heat for about 1 to 1.5 hours until the loaves are springy. You will know you are halfway there when you are able to turn a free-form loaf without destroying its form.
Remove loaves from broth and inspect to make sure they look well cooked all around. It is a crowded pot. But hey, now you don’t have to make seitan for another month. Save the leftover broth to make “Turkey” Soup or Dirty Rice.
Seal tightly with plastic wrap and refrigerate at least overnight.
Preheat your oven to 375 degrees.
Remove the Seitan Brisket from the fridge and put aside.
Combine all sauce ingredients in a food processor or blender. Mix the sauce well.
Line a baking pan with aluminum foil
Coat the Seitan Brisket in enough sauce to cover the top and bottom of the roast then cover with aluminum foil and bake for 45 minutes. Remove and cool. Refrigerate for atleast 2 hours or up to a day.
Preheat the oven to 425 degrees. Remove the Brisket from the refrigerator. Uncover the roast and flip it over and coat with another layer of sauce then re-cover with aluminum foil and place back in the oven for 30 minutes. Remove the roast from the oven.
Remove the aluminum foil, flip the roast again and coat with a second layer of sauce and bake for another 15-20 minutes uncovered. You will want to see the sauce thicken and start to char a little and then you know your brisket is done.