Based on a traditional brisket recipe, this vegan brisket is made with jackfruit and not only looks like the melt in your mouth brisket of your dreams, but miraculously tastes like it too. It is delicate and best served over or alongside a bowl of mashed potatoes for an elegant presentation.
Learn more about what Jackfruit is and how to cook with it here.
Vegan Braised Jackfruit Brisket
Servings
4 Servings
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium red onion sliced
- Kosher salt
- Freshly cracked black pepper
- 2 7-ounce packages jackfruit
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup good quality dry red wine
- 1 cup water
Instructions
- Heat evoo in a medium sized deep pot over medium-high heat. Add onions season with salt and pepper, and sauté stirring occasionally until softened and golden about 5 minutes. Add jackfruit and garlic and sauté until fragrant about 2 minutes. Add tomato paste, and sear until paste has darkened and is very fragrant, paste should be dark red and not black.
- Add wine and scrape up any browned bits with a spatula. Add water, stir, cover and simmer for 20 minutes. Adjust seasoning to taste with salt and pepper and serve warm.
Is there any kosher for passover jackfruit in the US?
I used the glass jarred ones. It looks nothing like the above finished entree. It’s big hard pieces and in soup . I simmered twenty five minutes and it hasn’t cooked out. Freaked out because I have dinner guests and don’t know how to salvage this. If you magically see this today and have suggestions how to save this from tossing…I’d be indebted. Shabbat Shalom!
Oh no so sorry, I am really not familiar with the ones in glass jars, I just looked it up and found this one https://www.clearspring.co.uk/products/organic-young-jackfruit-chunks and in their recipes they simply say to shred and then cook as our recipe, so I am not sure what the problem would be.
What ended up happening? I hope you were able to use it
It should work the same
The ones in the picture you posted are browned. Are they seasoned already? (It says they’re currently unavailable to buy now)
The ones we used did come brown and unseasoned I am not really sure why they were brown, but I am told the canned ones are white and work the same way. If you are in Israel you can see if iherb has it, they don’t ship it here from Amazon.
The only jackfruit I could find is in a glass jar from duvdevan health food store and it’s white….doesn’t look like the one mentioned in another comment here from Amazon…brown pieces. Would two of these jars work for this recipe?
Either way but there is no benefit to making it the day before like traditional brisket.
Is this better made same day or the day before (like traditional brisket)?
I’ve never seen jackfruit in a package, only canned. Can you link to a picture of a jackfruit package? Or an I use canned?
You can use canned, we found the packaged kind on Amazon and iherb, you can see it here https://amzn.to/3ayPpFy
This was fantastic! I doubled this and thought the combined 4 cups of liquid was a lot. I ended up cooking it uncovered for about 40 min to reduce it. I used 2 14oz cans of fruit. To those new to jackfruit, you typically shred the chunks, or chop them before use
Can I sub the wine with anything?
You can use broth