vegan brisket

170 mins
Serves 1
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Directions

  1. 1Knead 1 kg of strong bread flour, 15-20 ml oil (or 25-30g vegan butter), and 350-380 ml water.
  2. 2Knead 1 kg of strong bread flour, 15-20 ml oil (or 25-30g vegan butter), and 350-380 ml water.
  3. 3Knead 1 kg of strong bread flour, 15-20 ml oil (or 25-30g vegan butter), and 350-380 ml water.
  4. 4Let the dough rest for 1 hour.
  5. 5Let the dough rest for 1 hour.
  6. 6Let the dough rest for 1 hour.
  7. 7Wash the dough 5-7 times until only the elastic gluten remains.
  8. 8Wash the dough 5-7 times until only the elastic gluten remains.
  9. 9Wash the dough 5-7 times until only the elastic gluten remains.
  10. 10Let the gluten rest for 10 minutes.
  11. 11Let the gluten rest for 10 minutes.
  12. 12Let the gluten rest for 10 minutes.
  13. 13Knead the flavor paste (30g tomato paste, 15ml soy sauce, 10-12g smoked paprika, 3-4g garlic powder, 3-4g onion powder, 3-4g black pepper, 2g cumin, 5ml liquid smoke (optional), 20-25ml oil) into the gluten.
  14. 14Knead the flavor paste (30g tomato paste, 15ml soy sauce, 10-12g smoked paprika, 3-4g garlic powder, 3-4g onion powder, 3-4g black pepper, 2g cumin, 5ml liquid smoke (optional), 20-25ml oil) into the gluten.
  15. 15Knead the flavor paste (30g tomato paste, 15ml soy sauce, 10-12g smoked paprika, 3-4g garlic powder, 3-4g onion powder, 3-4g black pepper, 2g cumin, 5ml liquid smoke (optional), 20-25ml oil) into the gluten.
  16. 16Stretch out the flavored gluten.
  17. 17Stretch out the flavored gluten.
  18. 18Stretch out the flavored gluten.
  19. 19Roll the gluten loosely.
  20. 20Roll the gluten loosely.
  21. 21Roll the gluten loosely.
  22. 22Fold the gluten.
  23. 23Fold the gluten.
  24. 24Fold the gluten.
  25. 25Twist the gluten once.
  26. 26Twist the gluten once.
  27. 27Twist the gluten once.
  28. 28Form a block about 5-7 cm thick.
  29. 29Form a block about 5-7 cm thick.
  30. 30Form a block about 5-7 cm thick.
  31. 31Cook on very low heat for 90-120 minutes in 1.4 L water, 45 ml soy sauce, and spices.
  32. 32Cook on very low heat for 90-120 minutes in 1.4 L water, 45 ml soy sauce, and spices.
  33. 33Cook on very low heat for 90-120 minutes in 1.4 L water, 45 ml soy sauce, and spices.
  34. 34Let the brisket cool in the broth.
  35. 35Let the brisket cool in the broth.
  36. 36Let the brisket cool in the broth.
  37. 37Rub the cooled brisket with brown sugar, paprika, pepper, salt, mustard powder, and garlic powder.
  38. 38Rub the cooled brisket with brown sugar, paprika, pepper, salt, mustard powder, and garlic powder.
  39. 39Rub the cooled brisket with brown sugar, paprika, pepper, salt, mustard powder, and garlic powder.
  40. 40Bake at 190 °C for 20-30 minutes, or smoke for 45-60 minutes.
  41. 41Bake at 190 °C for 20-30 minutes, or smoke for 45-60 minutes.
  42. 42Bake at 190 °C for 20-30 minutes, or smoke for 45-60 minutes.

Ingredients

  • 1 kg strong bread flour
  • 1 kg strong bread flour
  • 1 kg strong bread flour
  • 15 ml oil
  • 15 ml oil
  • 15 ml oil
  • 25 g vegan butter
  • 25 g vegan butter
  • 25 g vegan butter
  • 350 ml water
  • 350 ml water
  • 350 ml water
  • 30 g tomato paste
  • 30 g tomato paste
  • 30 g tomato paste
  • 15 ml soy sauce
  • 15 ml soy sauce
  • 15 ml soy sauce
  • 10 g smoked paprika
  • 10 g smoked paprika
  • 10 g smoked paprika
  • 3 g garlic powder
  • 3 g garlic powder
  • 3 g garlic powder
  • 3 g onion powder
  • 3 g onion powder
  • 3 g onion powder
  • 3 g black pepper
  • 3 g black pepper
  • 3 g black pepper
  • 2 g cumin
  • 2 g cumin
  • 2 g cumin
  • 5 ml liquid smoke
  • 5 ml liquid smoke
  • 5 ml liquid smoke
  • 20 ml oil
  • 20 ml oil
  • 20 ml oil
  • 1.4 L water
  • 1.4 L water
  • 1.4 L water
  • 45 ml soy sauce
  • 45 ml soy sauce
  • 45 ml soy sauce
  • spices
  • spices
  • spices
  • brown sugar
  • brown sugar
  • brown sugar
  • paprika
  • paprika
  • paprika
  • pepper
  • pepper
  • pepper
  • salt
  • salt
  • salt
  • mustard powder
  • mustard powder
  • mustard powder
  • garlic powder
  • garlic powder
  • garlic powder