Sumptuous Vegan Brisket Recipe

Everyone deserves a lovely dinner, a time to sit back and savor a delicious meal after a busy day. A chance to recuperate in luxury wellness is the thesis statement of most vegan cruises, but in this transitional period of 2021, relaxing indoors is fine too. If you’re looking for an absolutely exquisite meal for that fancy home dinner that you’ve been looking for, why not try this vegan brisket recipe? It takes a bit of time to prepare, but trust us, it’s worth it.

Portions: 12

INGREDIENTS:

• 1 tbs olive oil
• 1 pcs onion, peeled and chopped
• 5 glove garlic, peeled and chopped
• 200 gr chestnut mushrooms, chopped
• 1 1/2 cup Ale or beer, vegan
• 450 gr wheat gluten
• 2 tbs soy sauce
• 3 tbs brown sugar
• 2 tbs miso paste
• 2 tbs liquid smoke (optional)
• 1 tbs paprika, smoked
• 1 tbs cumin
• 1 tbs ginger, grounded
• 1 tbs celery salt
• 3 tbs tomato paste
• 170 gr tofu
• 2 tbs mixed herbs
• 1 tbs black pepper, grounded
• 400 gr Jackfruit, drained and water squeezed out

Spice Rub

• 1 tbs celery salt
• 1 tbs paprika, smoked
• 1 tbs cumin, grounded

BBQ Glaze

• 120 gr BBQ Sauce (bought in)

PREPARATION:

1. Preheat a large nonstick frying pan over low heat, add little oil followed by the onion, mushrooms and garlic and saute for 5 minutes until golden.
2. Add the rest of the wet ingredients, except the beer to a food processor or blender.
3. After 5 minutes of cooking the mushroom mixture, deglaze the frying pan with the ale or beer, and let it boil.
4. Add the ale-mushroom mix to the food processor and blitz the mixture for a minute and set aside.
5. Give the wheat gluten to the bowl of a kitchenaid or similar, add the blitzed mixture and mix together on low speed for around 10 minutes.
6. Once kneaded, turn the dough out onto your work surface & shape it into a long rectangle shape, around an inch thick using your hands & a rolling pin if needed.
7. After shaping, sprinkle over then spice rub ingredients and rub them into the brisket.
8. Wrap the brisket in a layer of greaseproof paper, then 2-3 layers of cling film as tightly as possible.
9. Set the brisket aside, whilst you fill a large saucepan with water (halfway high) and bring it to a boil.
10. When the water comes to a boil, place your brisket carefully in then turn down the heat to a simmer.
11. Leave the brisket to cook for 3 hours. Make sure the water is never rapidly boiling, only ever simmering.
12. All of the above ideally should be done the day or a couple of days before serving.
13. After cooking, remove the brisket from the water – it should be firm to the touch, when it’s cold enough remove the wrapping.
14. Before serving, prepare your grill, bbq, or a large cast-iron pan placed over medium heat.
15. Add a little oil to the pan & when it’s hot sear the brisket on all sides for a couple of minutes. Whilst you’re searing, grilling, or BBQing, brush bbq glaze over the top.
16. You can even pop the brisket in the oven for 10 minutes and finish it in the pan. Just to make sure it’s heated right through to the centre.
17. Slice, serve & enjoy.