Seitan Brisket

[Guest guest]

I found a recipe on the " My Jewish Learning " website that I thought you

might enjoy. I'm not a lover of seitan, so I may try this using firm tofu

instead. I commonly replace all meat substitutes with firm tofu. My kids

love it. (I have to buy extra tofu when I cook with it because my boys will

eat it plain, right out of the container!) Sometimes a tofu replacement

works... and... sometimes I have goulash. LOL However, you may enjoy the

recipe the way it was meant to be made. Hope so...

 

" Seitan, a meat substitute made from _wheat_

(http://en.wikipedia.org/wiki/Wheat_gluten_(food)) , is inherently soft and

tender, so it does not need

to stew for quite as long as traditional brisket. But since your taste buds

will quickly become intoxicated by the smell of onions, caraway, tamari,

and garlic wafting from the oven, the quicker cooking time is a blessing. "

Seitan " Brisket "

Serves 6.

Seitan & Veggies

2 Tablespoons olive oil

2 medium onions, sliced vertically

2 medium carrots, sliced into 1-inch pieces

2 celery stalks, chopped roughly

1/2 Tablespoon tamari

15 oz seitan, sliced

Gravy

1 3/4 cups " no chicken " chicken stock or veggie stock

3/4 cup grape juice or fruity red wine

1 1/2 Tablespoons brown sugar

1 teaspoon caraway seeds

freshly ground black pepper

3 Tablespoons butter or canola oil

1/4 cup unbleached flour

2 cloves garlic, minced

salt to taste

Glaze

1 1/2 Tablespoons grape juice or fruity red wine

2 Tablespoons brown sugar

1 1/2 Tablespoons miso paste

 

Preheat oven to 375F. Add oil, onions, carrots, celery, and tamari to a

heavy baking dish. Stir to coat the veggies and then roast for 40 minutes.

 

Remove dish from oven and distribute seitan on top of the veggies. Combine

stock, juice/wine, brown sugar, and caraway seeds and pour over seitan and

veggies. Grind black pepper over top, cover tightly with foil, and return

to oven. Bake an additional 40 minutes.

 

Remove pan, uncover, and ladle out as much of the cooking broth as

possible into a large liquid measuring cup. Heat the butter/oil in a skillet

over

medium heat. Whisk in flour and cook, whisking constantly, for 3 minutes.

Slowly whisk in reserved cooking broth, and stir constantly until smooth and

thick, 2-3 minutes. If you don't have enough cooking broth left, add stock

to substitute. Stir in half the garlic. Spread sauce onto the seitan,

stirring to blend. Add salt to taste, if needed.

 

Raise oven temperature to broil. Prepare the glaze by whisking the

juices/wine, brown sugar, miso, and remaining garlic together. Spoon the glaze

over the seitan. Return to the oven and broil, uncovered, until bubbling hot

and deeply browned, 5 to 10 minutes. Serve hot.

In Vino Veritas,

*´¨) Janis Abbe

.. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )

(¸.·´ (¸.*´ ¸.·´ `·-* *

Oenaphile, Logophile, Ailurophile, Bibliophile

" Great spirits have always encountered violent opposition from mediocre

minds. " ~Albert Einstein

" A man hears what he wants to hear and disregards the rest. " ~Paul Simon

" I'd rather laugh with the sinners than cry with the saints; the sinners

are much more fun. " ~ Billy Joel

 

 

 

[Guest guest]

Hi,

Have you tried the recipe in either carnation, either the original seitan or any

tofu?

Katie