Directions
- 1Knead 1 kg of strong bread flour, 15-20 ml oil (or 25-30g vegan butter), and 350-380 ml water.
- 2Let the dough rest for 1 hour.
- 3Wash the dough 5-7 times until only the elastic gluten remains.
- 4Let the gluten rest for 10 minutes.
- 5Knead 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.
- 6Stretch out the flavored gluten.
- 7Roll the gluten loosely.
- 8Fold the gluten.
- 9Twist the gluten once.
- 10Form a block about 5-7 cm thick.
- 11Cook on very low heat for 90-120 minutes in 1.4 L water, 45 ml soy sauce, and spices.
- 12Let the brisket cool in the broth.
- 13Rub the cooled brisket with brown sugar, paprika, pepper, salt, mustard powder, and garlic powder.
- 14Bake at 190 °C for 20-30 minutes, or smoke for 45-60 minutes.
Ingredients
- 1 kg strong bread flour
- 15 ml oil
- 25 g vegan butter
- 350 ml water
- 30 g tomato paste
- 15 ml soy sauce
- 10 g smoked paprika
- 3 g garlic powder
- 3 g onion powder
- 3 g black pepper
- 2 g cumin
- 5 ml liquid smoke
- 20 ml oil
- 1.4 L water
- 45 ml soy sauce
- spices
- brown sugar
- paprika
- pepper
- salt
- mustard powder
- garlic powder
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