D is for Dinner: Brisket and Brisk-ain't
There will be a lot of meat on offer at Beau's Oktoberfest this weekend, including a traditional Texas brisket from the Branch Restaurant & Texas Grill. But chef/owner Bruce Enloe has a little something extra for the vegetarians in the crowd too -- a "brisk-ain't". He joined us to explain...
Bruce Enloe's Seitan Brisk-ain't
This recipe is developed from my days at Millenium Restaurant in San Francisco, cooking vegan cuisine; our philosophy there (and now) was that meat substitutes are always fun, but not intended to fool anyone, just a way to add variety and texture...This take on BBQ brisket is really just a fun way to enjoy a meat-free meal!
- 2 onions
- 2 tsp + 2 tsp + 1/4 cup vegetable oil
- wood chips, smoker
- 2 cups "vital wheat gluten" (Bob's Red Mill version available in the health food section of many local grocery stores)
- 1 1/2 cups + about 1/2 litre of light unsalted vegetable stock
- 1/4 cup tamari
- 3 tsp black pepper
- 2 tsp chili powder
- 3 gloves crushed garlic
- 2 cups Beau's Lug Tread lager
- BBQ sauce
Peel and halve the onions, toss with the first 2 tsp of oil and smoke for 45 minutes in your preferred smoker. Then slice thin and carmelize slowly with the second 2 tsp of oil over medium heat until dark brown (not burnt). Cool and mince. In a large bowl, combine the minced smoked carmelized onions, the 1/4 cup oil, the 2 cups of gluten flour, the 1-1/2 cups light vegetable stock, the tamari, pepper, chili powder, and garlic and a splash of Lug Tread. Mix all the ingredients with your hands until spongy and combined, transfer the mixture to a loaf pan, cover with the remaining stock and beer, and bake, covered, at 350 degrees F for 45 minutes, or until just firm. Remove the loaf from the pan after this process and broil with the BBQ sauce before serving. Enjoy sliced thin on a sandwich or however you would like your roasted or barbecued beef!