Seitan brisket is a warm and comforting dish with lots of autumn aromatics. It can be paired with roasted vegetables, ladled over polenta, or spooned over pasta. The jus, made with herbs and veggies in a rich tamari broth, is strained to make a thin gravy to cook the seitan in and is to be poured over the dish during plating or tableside.
Steps
1
Making the Dish
Ingredients
FOR THE JUS:
1 cup chopped portobello, cremini, or shiitake mushrooms
3⁄4 cup tamari
1 onion, diced
1⁄4 cup minced garlic
1⁄4 cup red wine or canned or boxed Roma tomatoes, blended
3 cups water
1⁄2 cup rough chopped carrot
1⁄2 cup rough chopped celery
1⁄4 cup oil (use a neutral-flavored oil such as sunflower)
3 sprigs rosemary
3 sprigs thyme
1 tablespoon granulated onion
Salt
Freshly ground black pepper
FOR THE SEITAN:
2 cups seitan cut into 2-inch pieces
1 teaspoon salt
2 tablespoons oil
1 carrot, chopped
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon fresh thyme leaves
1 teaspoon olive oil
1 to 2 teaspoons agave or coconut nectar
To make the jus, in a stockpot over medium heat, combine all the jus ingredients and bring to a boil. Reduce the heat to a simmer and cook until the carrots, onion, and celery are tender, 6 to 8 minutes. Strain through a mesh sieve and set aside, reserving both the broth and the solids.
Preheat the oven to 350°F (175°C).
Season the seitan with salt and toss it in the oil along with the carrot, pepper, garlic, onion, and thyme. Arrange the seitan on a baking sheet and bake for 15 minutes.
Remove the seitan from the oven and raise the heat to 375°F (190°C).
Transfer the seitan to a roasting pan. Stir in 1 cup of the jus. Cover the pan with foil, and heat it in the oven for 10 minutes.
Remove the foil and add 1⁄2 cup more jus. Return to the oven uncovered and cook for 15 more minutes.
Heat the olive oil in a skillet over medium heat. Add the seitan along with the agave, and cook until the outside of the seitan is caramelized, 3 to 4 minutes, flipping halfway through.
Add more jus, one tablespoon at a time, to prevent burning.
Transfer the seitan to a serving platter and pour the remaining jus over the top.
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