Jewish Style Seitan Brisket
Jewish Style Seitan Brisket
Let’s start by saying that; yes, this recipe is completely Vegan! So what’s it made of? Seitan or seasoned gluten dough. Gluten is the protein in all purpose flour once the starch has been removed commonly by washing it. You can also make Seitan from straight Vital Wheat Gluten Flour easily found at your local grocery chain or online. There are a plethora of Seitan recipes that mimic, beef, chicken, steak, deli meats all depending on the seasonings added and cooking methods. Ok on to why I’m calling it Jewish style? If you look around for Brisket recipes i’d say about 99 percent are going to be some form of BBQ flavored and that is not what I grew up with in a jewish household. This version is seasoned with a blend of flavors and lots of Onions and is served with a jus or the cooking liquid which is similar to a very thin gravy. Brisket was often served at the holidays but also for weeknight dinners. The trick to making a tasty Seitan is by infusing as much flavor into it as possible. Adding seasonings to the dry and wet ingredients as well as the cooking liquid. Serve with a side of roasted veggies or mashed potatoes and all of those delicious braised onions.
Serves 4-6
Ingredients
Dry
1 1/2 cups (185g) of Vital Wheat Gluten Flour
1/3 cup (47 g) Garbanzo Bean Flour
1/4 cup (15g) (Nutritional Yeast
2 tsp (10g) “Beefy” Onion Soup Mix Liptons is Vegan) You can sub any dry onion soup or dehydrated onion)
1 tsp (5g) Garlic Powder
1 tsp (5g) Cumin Powder
1/2 tsp (2.5g) Smoked Paprika
1 1/2 Tbsp (23.5g) Beet Powder
Pepper to taste
Wet
3/4 cup (177ml) Vegan Beef Broth mixed with 2 tsp Onion Soup Mix (you can sub dehydrated Onion)
1 tsp (5ml) Vegan Worcestershire Sauce
1 Tbsp (15g) Tomato Paste
1 Tbsp (15g) Brown Sugar
1 1/2 Tbsp (23.5ml) Olive Oil (plus more for cooking)
1/2 tsp (2.5ml) Dark Soy Sauce for color
3 shakes Liquid Smoke
Braising Liquid
3 cups (709ml) Water
1 cup (177ml) Vegan Beef Broth
Remaining Onion Soup Mix (from 1 envelope)
1/2 Tbsp (7.5g) Tomato Paste
1 Tbsp (15ml) Red Wine Vinegar
1 Tbsp (15g) Brown Sugar
1 tsp (5g) Garlic Powder
2 tsp (10g) Steak Seasoning
1 medium Onion sliced root to stem
Equipment
Oven safe baking dish
Aluminum Foil
Frying Pan
Directions
1. Mix together all of the wet ingredients in a large measuring cup and set aside. Add all of the dry ingredients together in a bowl and mix well. Slowly incorporate the wet into the dry until you have a firm-ish dough. You may not need all of the liquid. (reserve any unused liquid for braising).
2. Gently knead the dough for a few minutes and form a round / oval roast shape. Let it rest as you preheat the oven to 350 and prepare the braising liquid.
3. Mix all of the ingredients together for the braising liquid. Drizzle a bit of oil into the bottom of an oven safe baking dish and place the brisket inside.
4. Add the sliced onions to the baking dish and then pour the braising liquid over everything. Cover with foil and bake at 350 for 30 minutes. Carefully remove the foil, flip the brisket and recover. Cook for an additional 30 minutes.
5. Heat a frying pan on med high heat and drizzle with a bit of oil. Carefully remove the brisket from the baking dish and place it into the hot pan to sear on each side for 3-4 minutes or until a nice crust has formed. Place the brisket back into the baking dish and cook uncovered for another 30 minutes.
6. Remove the brisket and transfer it to a cutting board or plate to rest. Return the baking dish with the remaining liquid back to the oven and allow it to reduce for 15 minutes.
7. Cut the brisket into slices and place on a serving plate. Pour over a nice portion of the reduced liquid or “jus” and serve the remaining alongside in a bowl or gravy boat.
