Guest guest Posted July 18, 2004 Report Share Posted July 18, 2004 This was posted previously. I haven't tried it, but it looks good. BRYANNA'S NEW SEITAN " CORNED BEEF " Makes about 12 generous servings. You can freeze the cooking broth and re-use it-maybe adding another half a batch, if necessary, to make sure there's about 7 c. total liquid. Actually, you can keep this and other seitan cooking broths going as " perpetual broths " , the way the Chinese do with " red cooking " -just make sure you freeze the leftover broth in between cooking batches of seitan. Strain off the old seasonings before adding new (the pickling spice, onions, etc.). DRY MIX: 2and 1/4 c. pure gluten powder (Vital wheat gluten) 1/2 c. Minute tapioca (buy in any grocery store, unflavored) 1/2 c. pinto bean flakes OR soyflakes OR old-fashioned oatmeal (rolled oats) or other grain flakes, toasted, if possible, OR hominy flakes OR flaked or granulated dry TVP 1 and 1/2 tsp. onion powder 3 T. nutritional yeast flakes 3/4 tsp. garlic granules 3/4 tsp. ground white pepper WET MIX: liquid from a 14 oz. (395 ml) can of sliced beets (use beets in a salad or soup) (or possibly some fresh beet juice-I forgot to measure this-maybe 1/2 a cup?) NOTE: IF YOU HAVE NO CANNED BEETS, just use more water with 1 T. paprika 2 T. soy sauce 2 T. ketchup 2 T. maple syrup COLD water to make 2 and 1/2 c. total liquid THE COOKING BROTH: Mix in a large pot and bring to a boil, then keep at a simmer, covered: 5 and 1/4 c. water 3/4 c. soy sauce 6 T. c. ketchup 3 T. maple syrup (this might be a little sweet-you can play with this) 2 medium onions, minced, OR 1/3 c. dehydrated onion flakes 3 T. balsamic vinegar 1 T. salt (this sounds like a lot, but it doesn't make it overly salty-it's a lot of broth) 3 cloves garlic, crushed OR 1 tsp. garlic granules 1 T. paprika 1 T. pickling spice (** see note below) 6 whole cloves Mix the Dry Mix ingredients in the bowl of your electric mixer with dough hook attachment, or place them in the bread machine in the order given. Add the Wet Mix and knead for about 10 minutes. (If your bread machine has a dough cycle-two kneads with a long rest in between-use that cycle. Otherwise, just run it through the kneading part and then unplug it and let it rest in the cover container, then plug it in again for another knead, then remove it,) Let rest for about 1 hour, covered. You can make your Cooking Broth at this time and have it ready. Then knead it for 10 more minutes. The dough should be quite shiny and smooth. Avoid breaking it up when you take it out of the bowl. Knead by stretching and patting or rolling into a flat rectangle. Fold in half and repeat, doing this 6 times, and folding so that the gluten strands are always going in the same direction. If the dough gets stubborn and won't relax, just cover it and go away for about 20 minutes, and it'll be fine. Form the dough into a piece that will fit into your pot, only about 1 " thick, however. (You can cut the roast in half, if you like.) Oil or spray lightly and let rest while you get the pot ready. Oil or spray the inside of your slow-cooker or pot. It has to have room for the roast to expand. Pour about 1 c. of the hot Cooking Broth in the bottom of the pot, then place the roast in. Cover with the rest of the broth. It should just cover the roast-if not, make a bit more broth (say, 1/4 of the recipe). Cover tightly and simmer on LOW (180 to 200 degrees F) for 6-8 hours , turning once halfway through if you are awake. Cool in the broth, then refrigerate well-wrapped. It freezes well, too. Any leftover broth can be frozen for using again, as noted above. It can be ground for " corned beef hash " , etc. The roast can be reheated and served with cabbage, carrots and potatoes, and mustard, or thinly sliced for sandwiches. **IF YOU HAVE NO PICKLING SPICE OR CAN'T FIND IT, here's how to make it: From the book " Better Than Store-Bought " . PICKLING SPICE 4 cinnamon sticks (each about 3 inches long) 1 piece dried gingerroot (1 inch long) 2 tblsp mustard seeds 2 tsp whole allspice berries 2 tblsp whole black peppercorns 2 tsp whole cloves 2 tsp dill seeds 2 tsp coriander seeds 2 tsp whole mace, crumbled medium fine 8 bay leaves, crumbled medium fine 1 small dried hot red pepper (1 1/2 inches long), chopped or crumbled medium fine, seeds and all Wrap the cinnamon and gingerroot loosely in a piece of cloth and bash them with a hammer until well crumbled. Discard any stringy parts of the ginger, then mix with other ingredients. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 19, 2004 Report Share Posted July 19, 2004 Hi, Sunday, July 18, 2004, 7:07:00 PM, you wrote: g> 1/2 c. Minute tapioca (buy in any grocery store, unflavored) What`s minute tapioca? Have never seen it in UK. All I`ve ever cooked with is either the hard type of tapioca that needs soaking or the partially cooked kind that you use in puddings, etc. g> liquid from a 14 oz. (395 ml) can of sliced beets Is the purpose of the beet juice for colour? I might sub with water and add gravy browning rather than paprika. Has anyone made this and has any comments or anything? Love, Narayani Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2004 Report Share Posted August 16, 2004 I think Minute Tapioca is just short cooking tapioca. So it's probably the same as the partially cooked kind, I'm thinking? -cherrie , " Narayani (dasi) BTS (Guernsey - UK) " <narayani.BTS@p...> wrote: > Hi, > > Sunday, July 18, 2004, 7:07:00 PM, you wrote: > > g> 1/2 c. Minute tapioca (buy in any grocery store, unflavored) > > What`s minute tapioca? Have never seen it in UK. All I`ve ever cooked > with is either the hard type of tapioca that needs soaking or the > partially cooked kind that you use in puddings, etc. > > g> liquid from a 14 oz. (395 ml) can of sliced beets > > Is the purpose of the beet juice for colour? I might sub with water > and add gravy browning rather than paprika. > > Has anyone made this and has any comments or anything? > > Love, Narayani Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 16, 2004 Report Share Posted August 16, 2004 you are correct, Cherrie :^) I used it to make a little pie the other day and it took no soaking at all. - " glitterophelia " <glitterophelia Sunday, August 15, 2004 7:01 PM Re: Repost: BRYANNA'S NEW SEITAN " CORNED BEEF " > I think Minute Tapioca is just short cooking tapioca. So it's > probably the same as the partially cooked kind, I'm thinking? > > -cherrie > > , " Narayani (dasi) BTS > (Guernsey - UK) " <narayani.BTS@p...> wrote: > > Hi, > > > > Sunday, July 18, 2004, 7:07:00 PM, you wrote: > > > > g> 1/2 c. Minute tapioca (buy in any grocery store, unflavored) > > > > What`s minute tapioca? Have never seen it in UK. All I`ve ever > cooked > > with is either the hard type of tapioca that needs soaking or the > > partially cooked kind that you use in puddings, etc. > > > > g> liquid from a 14 oz. (395 ml) can of sliced beets > > > > Is the purpose of the beet juice for colour? I might sub with water > > and add gravy browning rather than paprika. > > > > Has anyone made this and has any comments or anything? > > > > Love, Narayani > > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.