Barbecued Seitan Brisket Ala Chef Chad Sarno Recipes

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BARBECUED SEITAN BRISKET ALA CHEF CHAD SARNO



Barbecued Seitan Brisket Ala Chef Chad Sarno image

There are directions in here to make a reuben sandwich with this brisket. So yummy! NOTE: This is important! You make 2 batches of the WET INGREDIENTS---one batch gets mixed with the dry ingredients--the 2nd batch is used as the braising liquid. This was copied directly from happyhealthlonglife.

Provided by Sharon123

Categories     Grains

Time 2h9m

Yield 4 lbs.

Number Of Ingredients 17

1/4 cup soy sauce (or low sodium tamari)
2 1/2 cups low sodium vegetable broth
3 tablespoons dates, paste I had date paste already made (or maple syrup, you can make your own by covering pitted madjool dates in soy or almond milk overnig)
1 cup marsala wine
1/2 cup tomato paste
4 garlic cloves, fine minced
1/2 tablespoon dried chipotle powder
2 tablespoons onion powder
1 tablespoon garlic powder
3 1/2-4 cups vital wheat gluten flour (start with 3 1/2 cups(and add the last 1/2 cup if the mixture is still too wet to knead. You want it)
1/4 cup nutritional yeast
1 cup of regular plain soymilk
2 tablespoons ReaLemon juice
1/2 teaspoon dry mustard or 1/2 teaspoon mustard
1/2 teaspoon salt
1 pinch sugar
1 1/2 tablespoons , chia seed (or use ground chia is you don't have a VitaMix)

Steps:

  • Preheat oven to 375 degrees F.
  • For the wet batch(make twice- you'll need to mix this up twice, I know, it's a big pain:.
  • Whisk all above ingredients well, then in a separate bowl mix the dry batch. You will be making 2 separate wet batches.
  • Then mix dry batch separately.
  • Once you have the wet and dry batches mixed separately and thoroughly, then mix both batches together(one wet and one dry).
  • Knead for 3-5 minutes until it is all is mixed and elastic in texture, like a very firm dough. Add the reserved 1/2 cup of gluten if the mixture is too wet.
  • With your hands, shape it into a loaf pressing to be no thicker than 1 to 1 1/2 inch thick.Now you¹re ready to bake it. I used a deep 9 X 13 inch pan (like a lasagna pan). There's a lot of braising liquid, so you need a pan that's deep enough so it doesn't spill into the oven.
  • For the braising liquid, make another bowl of the wet batch liquid as listed above, and pour into a very large & deep baking/roasting pan--a 9 X 13 inch with deep sides. Place the seitan loaf in the center and bake at 375 degrees for 20 minutes, flip it--very carefully, baste with liquid and continue to bake for 20 more minutes. I then needed to cook for an additional 20 minutes at 375 degrees--total 60 minutes. Then I lowered the oven to 325 degrees & finished baking for about 20 more minutes, until the braising liquid had thickened into a nice glaze.
  • Here's what the Chef advised: Continue this process until most of the liquid has thickened up as a glaze and the seitan is firm to the touch. Allow it to sit and firm up before use.
  • When it had cooled, I covered it in foil--and refrigerated it overnight to firm up. Then I cut it into 4 large pieces--to freeze what I wasn't going to use right away. It slices beautifully when it's frozen--and is just slightly defrosted.
  • Makes delicious "bbq brisket" sandwiches--maybe add extra bbq sauce or some of the glaze & serve on a delicious bun. My family LOVED it as a Reuben, grilled with a panini press, with no-fat Russian dressing, sauerkraut, & a little Daiya mozzarella cheese---or with cole slaw, Daiya, & Russian dressing.
  • Let me know how it turns out. Can use it for fajitas, stir-fries--etc.
  • Healthy Librarian's Notes.
  • The Reuben is best with real caraway-seeded deli rye, or TJ's or Alvarado Street Bakery's Caraway Sprouted Rye Bread.
  • Assemble the sandwiches for grilling. We used a little Daiya Mozzarella--and it works best to first warm up the sliced brisket for one sandwich, topped with about 2-4 tablespoons of Daiya, in the microwave before grilling the sandwich. This way the cheese easily melts, & the brisket warms up before you grill the sandwich. Otherwise it takes too long to get the brisket warm & the cheese melted while grilling the sandwich.
  • Each sandwich has sauerkraut & is spread with with either brown deli mustard, or homemade no-oil Russian Dressing.
  • We grilled them without oil on a non-stick grill pan (any pan will do), & used a heavy panini weight to press them down.
  • My new version of No-Fat Crazy Creamy Chia Russian Dressing:.
  • Mix all the ingredients in a high-speed blender until well-blended, about 1 1/2 minutes.
  • When it's done, remove from the blender & add about 2 tablespoons of ketchup (enough to give it that salmon Thousand Island Dressing color) & 1 to 2 tablespoons of pickle relish to the mayo.
  • Make ahead & let this gel about 15 minutes.
  • Refrigerate leftovers.

Nutrition Facts : Calories 792.6, Fat 4.4, SaturatedFat 0.6, Sodium 1659.9, Carbohydrate 50.1, Fiber 7.5, Sugar 13.9, Protein 90.6

OVEN BARBECUED BEEF BRISKET I



Oven Barbecued Beef Brisket I image

This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.

Provided by JMOOSE

Categories     Main Dish Recipes

Time 5h10m

Yield 9

Number Of Ingredients 6

4 pounds beef brisket
salt to taste
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 cup barbecue sauce
1 cup water

Steps:

  • Preheat oven to 325 degrees F (160 degrees).
  • Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
  • Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
  • Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.

Nutrition Facts : Calories 672.3 calories, Carbohydrate 10.4 g, Cholesterol 147.2 mg, Fat 53.6 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 440 mg, Sugar 7.3 g

TEXAS BARBECUE BRISKET



Texas barbecue brisket image

Take your barbecue beyond the burger with this brilliant beef brisket

Provided by Good Food team

Categories     Buffet, Dinner, Main course, Supper

Time 6h30m

Number Of Ingredients 17

about a 5kg/ 11 lb piece of beef brisket
500 ml/ 18 fl oz beef stock
1 tbsp sunflower oil
1 small onion , finely chopped
3 garlic cloves , crushed
500 ml/ 18 fl oz tomato ketchup
100 ml/ 3.5 fl oz Worcestershire sauce
75 ml/ 2.5 fl oz lemon juice
2 tbsp brown sugar
1 tbsp malt vinegar
2 tsp Dijon mustard
1 tsp crushed chilli flakes
1 tsp Tabasco sauce
1 tsp dried thyme
2 tbsp each chilli powder and mustard powder
1 tbsp each paprika , ground cumin, garlic powder, ground black pepper, caster sugar
1 bay leaf , crushed

Steps:

  • To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
  • Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
  • In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
  • To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.

Nutrition Facts : Calories 958 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Protein 94 grams protein, Sodium 1.2 milligram of sodium

HOMEMADE SEITAN BARBECUE (BBQ) RIBS - VEGAN



Homemade Seitan Barbecue (Bbq) Ribs - Vegan image

This is an original recipe by Susan V from fatfreevegan.com. It's so easy to make and incredibly yummy! You can buy Vital Wheat Gluten at most grocery stores (look for Bob's Red Mill). I did not have nutritional yeast so I omitted this ingredient with no lack of taste. These were "grilled" on a griddle and it worked out great. My meat eater hubby loved it as did the kids. Check out http://everydaydish.tv/cookingshow_video.html for a video on how to make this. (it's under Susan's Ribz).

Provided by Zenmaria

Categories     Vegan

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 10

1 cup vital wheat gluten
2 teaspoons paprika (smoked Spanish)
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 cup water
2 tablespoons nut butter (peanut butter, tahini, cashew)
1 teaspoon liquid smoke
1 tablespoon soy sauce
1 cup barbecue sauce

Steps:

  • Preheat the oven to 350°F and lightly spray an 8x8-inch baking dish with canola oil.
  • Mix the first 5 ingredients together in a large bowl. Mix the water with the nut butter, Liquid Smoke, and soy sauce and add it to the dry ingredients. Stir to mix well in the bowl for a couple of minutes.
  • Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan and cut those strips in half to form 16 pieces.
  • Put it in the oven and bake for 25 minutes. While it's cooking prepare your grill pan or grill.
  • Remove it from the oven and carefully re-cut each strip, going over each cut to make sure that the ribz will pull apart easily later. Generously brush the top with barbecue sauce. Take it to the grill pan or grill and invert the whole baking dish onto the grill (or use a large spatula to lift the seitan out, placing it sauce-side down on the grill). Brush the top of the seitan with more sauce.
  • Watch it closely to make sure that it doesn't burn. When sufficiently brown on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribs to serve.

Nutrition Facts : Calories 251.7, Fat 1.6, SaturatedFat 0.2, Sodium 1574.5, Carbohydrate 55, Fiber 5.4, Sugar 33.2, Protein 6.6

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