1Put all ingredients except gluten and cornmeal in a blender and blend until smooth.
2Place gluten and cornmeal in a large bowl. Pour contents of blender in and mix together. Knead into a firm ball. You may need to add a little more gluten flour as you knead. Dough should be still soft but not sticky.
3Cover bowl and let sit for one hour.
4Dust counter with gluten flour, and roll out the dough. Using a biscuit cutter, cut out six “steaks”.
5In a large pot, mix the following ingredients: 3 cups cold water, 3 Tbsp beef-style boullion, 1 1/2 Tbsp oil, 2 Tbsp Soya Sauce, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder.
6Place steaks into the cold broth, cover, and bring the contents to a slow simmer.Cook on low for about seventy-five minutes, turning occasionally.
7Allow steaks to cool about ten minutes, then place steaks and broth in a sealed container. To reheat later, put the steaks and the broth back in the pot and simmer just long enough to heat through.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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