Corned brisket strips are made with Butler Soy Curls™. When seasoned and prepared properly, this unique product and recipe yields a texture and flavor that is reminiscent of seasoned corned beef brisket (left unseasoned, the strips have an inherent natural sweetness; proper seasoning helps mask this sweetness). Butler Soy Curls™ have a texture similar to textured soy/vegetable protein chunks but they are fundamentally different because they are made with non-GMO whole soybeans, as opposed to textured soy/vegetable protein, which is the extruded by-product of soybean oil production. As such, they are processed differently.
For gluten-free diets, replace the white shoyu with wheat-free tamari in the seasoning brine.
If you cannot obtain the soy curls, textured vegetable/soy protein nuggets can be used (but you will have seasoned corned brisket bites rather than strips).
This recipe yields about 1 and ½ lbs.
• 1 pkg (8 oz) Butler Soy Curls™ (or 8 oz textured vegetable/soy protein nuggets)
• 3 cups water
• ¼ cup white shoyu (white soy sauce)*
• 4 tsp onion powder
• 2 tsp garlic powder
• 2 tsp nutritional yeast flakes
• 1 tsp coriander seeds
• ½ tsp ground ginger
• ½ tsp dry ground mustard
• 1 bay leaf
• 10 whole cloves
• 10 whole black peppercorns
• 5 whole allspice berries
• 5 juniper berries, lightly crushed
• 1 T beet powder
*If you cannot obtain white shoyu, substitute with tamari, soy sauce or Bragg Liquid Aminos™, however the finished product will be darker.
Additional Ingredients for Sautéing
• 2 T olive oil
• sea salt or kosher salt as desired
• coarse ground pepper as desired
In a large saucepan, whisk together the seasoning brine ingredients (except for the beet powder), add the bay leaf and bring to a boil. Cover the saucepan, reduce the heat to a simmer and cook 20 minutes. Remove the saucepan from the heat, add the beet powder and stir until dissolved. Strain the mixture through a fine mesh sieve into a large bowl; discard the spices.
Add the dry soy curls. Fold well in the brine and cover with plastic wrap. Allow to cool for 30 minutes to allow proper absorption of the seasoning and the color. Fold occasionally to ensure that all pieces are rehydrated and seasoned.
Drain and discard the excess seasoning brine. Add the olive oil to a large skillet and place over medium-low heat. Add the seasoned strips and sauté, turning frequently until most of the liquid has evaporated. Browning the strips is not necessary. Taste and add salt and pepper as desired.