Make a well in the center and add all at once:[br] 3 1/4 cups water (part pureed asparagus for a more chicken-y flavor)[br] 1/4 cup soya sauce[br] 1/2 cup oil [br] Stir, then knead well- at least 15 minutes.
To let the gluten develop, cover and set aside 15-20 minutes (or overnight in the refrigerator, covered or in a large plastic baggie.) Then knead again.
To proceed, heat 1/3 cup oil. Brown on top and bottom in oil in a Dutch oven. Watch it! If you burn the outside, the burnt flavor will be absorbed by the roasts. It's easiest to brown if you divide it up into meal-size chunks before browning. A thinner roast, 1 inch thick like a chuck roast, absorbs more seasoning than a thicker one when it simmers, this is desirable.
As soon as all are browned, immerse in a heated, but never boiling, broth of:[br] 4 cups water or enough to cover[br] 1 large onion chopped (may substitute 1 cup grated carrot)[br] 1 cup chopped celery[br] 2 teaspoons marmite, vegex, savorex or any such yeast-based broth concentrate or 1 tablespoon dark miso[br] chopped mushrooms or mushroom powder (optional)[br] 1/2 tablespoon sage, OR ginger, OR curry, OR five spice, OR any other seasoning (optional)
Cover, bring to boil. Cook at a rolling boil for 30 minutes, then and then let simmer for 3-4 hours, depending on the thickness of the roasts.
Let cool overnight or for several hours in the refrigerator, in the cooking broth. Taste the broth, it may be a good base for gravy. As the above, it can also be stored to cook the next batch.
I CAN’T TAKE CREDIT FOR THE RECIPE, but I also can’t remember where I found it. I had to share it. It’s incredible!!!