Long before I went vegan, I loved the idea of having corned beef and cabbage on St. Patty's Day. The truth is, I didn't much care for the meat, I found it to be very fatty and yuck! I did love the seasoning, the pickling spices, and of course the cabbage, carrots and potatoes. A couple years ago I started looking for a vegan corned beef recipe that I would like. I tried one, and it was good, but it just wasn't... O-M-G! I kept looking and couldn't find anything that I liked, so I decided to take parts of the ones I did and make my own.
Ken's Vegan Corned Beef Servings: 1 Corned Beef Brisket Suggestion: I usually double the recipe for the brisket, using the ~ the same for the rest.
What you will need: For the Seitan Corned Beef
2 cups + 2 tbsp Vital Wheat Gluten
6 tbsp all purpose flour (or chickpea flour if you have it)
2 tbsp brown sugar
1 tsp ground cumin
1 tsp onion powder
1 tsp garlic powder
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1 1/2 cups pureed beets
For the Pureed Beets
3-4 small beets, home roasted (preferred), or 2 15oz cans of sliced beets
For the Brine
water (if you used canned beets, also use the liquid from the cans)
the remainder of the beet puree
4-6 cloves of garlic, chopped
1-2 onions, chopped
1/2 tsp ground black pepper
8 Tbsp pickling spices
For the Rub
ground black pepper
brown sugar
dijon mustard
How to Make It:
If you are roasting your own beets, you will want to trim them, wash them, and then put them in foil and into the oven at 400*F. Cook them until they are fork tender. When they are done, they will be HOT, so be careful and peel off the outter skin. I use a couple napkins and hold the beet tight with one hand, and use the other to gently peel it.
Place the beets in a high speed blender and turn on high. Add water little by little until you have a nice puree. You do not want it too thick, or too thin.
To make the seitan dough, add all of the dry ingredients into a large mixing bowl and whisk together. Make a divot, or a well, in the center of the mixture and pour in the 1 1/2 cups of pureed beets. With a wooden spoon, or a strong spatula, stir to combine. If needed, add a little water until it is mixed good. Then kneed the dough with your hands for no more than about a minute. The dough should be deep red and almost resemble a pack of hamburger.
To cook the dough, pour into a large pot the remaining pureed beets. If you have them, I like to quarter a couple extra beets to put in as well. Add to that the rest of the ingredients for the brine and place the corned beef dough in to the pot. Add water until it is almost to the top of the corned beef dough (as seen in the picture above). Let that simmer at almost a boil for 2 hours.
Once the 2 hours is over transfer to a baking dish, add some of the water from the pot (until its about 1/2 inch deep in the baking dish), and put it in the oven for one hour at 300*F.
While that is cooking and almost ready, make the rub. For this step make as much, or as little as you prefer. I like to use equal amounts of dijon mustard and brown sugar. The mustard will have enough liquid to basically melt the sugar and mixed with the black pepper it will create a thick sauce. When the 2 hours are up, remove the corned beef and apply the rub to the top by spooning it on. Press it in and make sure you cover as much of it as you can. Then sprinkle on as much of the pickling spices as you would like. It will stick right on the corned beef.
At this point put the corned beef back into the oven at 400*F for about 40 minutes.
After that is done cooking, pull it out, let it sit for at least 20 minutes, slice thinly and enjoy.
I like to cook my potatoes, cabbage and carrots, in the remaining brine.
To Serve: A few slices of corned beef goes really well with some of the veggies and a little yellow mustard on the side.
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