This week All in a Day's weekly food segment gets some brisket tips from chef Bruce Enloe at The Branch Restaurant and Texas Grill in Kemptville, Ont., and in particular he shares his recipe below for the Brisk-ain't, a mock-meat version.
Seitan Brisk-'ain’t' by Bruce Enloe
This recipe is developed from my days at Millennium 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 is available in the health food section of many local grocery stores)
- 1.5 cups + about 1/2 litre of light unsalted vegetable stock
- ¼ cup tamari
- 3 tsp. black pepper
- 2 tsp chili powder
- 3 cloves 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 caramelize 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 caramelized onions, the ¼ cup oil, the 2 cups of gluten flour, the 1.5 cups light vegetable stock, the tamari, pepper, chilli 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 Fahrenheit 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!