Jackfruit Brisket

Brisket is one of the most popular mainstays of the Passover meal. Vegan? No problem! Visit your local Oriental foods market or order online to obtain the little-known but amazing green jackfruit*, known for its nutritional value as well as its striking resemblance to brisket when cooked. This recipe is sure to make you a legend in your own time.

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Ingredients

1. 2 lb/ 900 g young green jackfruit, canned in water or brine, drained or:
   • 2½ lb / 1¼ kg raw young green jackfruit
2. 4 tsp / 12 g sweet paprika
3. 2 tsp / 8 g ground black pepper
4. 4 tsp / 16 g garlic powder
5. 2 tsp / 8 g chili powder
6. 2 Tbsp. / 30 g coconut sugar
7. 2 Tbsp. / 30 ml blackstrap molasses
8. 1 cup / 240 ml low-sodium soy sauce
9. 1 cup / 240 ml tomato sauce
10. 1 cup / 240 ml tomato paste
11. 2 cups / 480 ml low-sodium onion broth
12. 4 tsp / 16 g mustard seeds
13. 8 cloves of garlic, minced
14. 2 cup / 480 ml dry red wine
15. 1 cup / 120 ml unsweetened apple juice

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Directions

1. If this is your first time using jackfruit, you may be startled by the scent – this will disappear during the cooking process.
2. Preparation of canned jackfruit: If you choose to work with canned jackfruit, drain and rinse thoroughly. Separate the seeds from the flesh.
3. Preparation of raw jackfruit: If you choose to work with raw jackfruit, note that it is very resinous, and the sticky sap is hard to remove from skin even with soap and warm water; do lubricate your hands with vegetable oil and wear an apron while preparing it.
4. Remove the core by running the blade of a sharp knife along the core line, and set the fibrous bulbs free. Remove the white strands and trim off the part that connects the bulb to the prickly skin.
5. Make a slit lengthwise along one side of the bulb, exposing the pit that is attached to the bottom of the bulb. Go around the pit base with your paring knife to separate it from the edible flesh.
6. Be sure to remove the rubbery skin around the pit as well. You will be left with the edible bulbs and seeds.
7. Combine the paprika, black pepper, minced garlic and garlic powder, chili powder, and sugar. Coat the jackfruit bulbs and seeds on all sides with the spice mixture, place in an airtight container, and refrigerate for at least 8 hours.
8. Combine the molasses, soy sauce, tomato sauce and paste, mustard seeds, wine, and juice, place in an airtight container, and refrigerate for at least 8 hours.
9. After placing the above mixtures in the refrigerator, boil the jackfruit seeds in the onion broth for 20-30 minutes, until tender. Remove from heat and allow to cool. Following the initial period of refrigeration, place the jackfruit and seeds in the liquid mixture and refrigerate for another 4 hours or more.
10. Following the final period of refrigeration, pour half the sauce in a slow cooker, place the jackfruit and seeds inside separately, and cover with the rest of the sauce. Set the cooker to low, cover, and cook for at least 3 hours.
11. During the cooking process, check often for moisture level. If the jackfruit appears to be drying out, reduce the heat setting to warm.
12. Remove the jackfruit from the cooker to a serving plate, place the seeds on the side, and dress all with the sauce.

*Vegan and consistent with Passover dietary restrictions if fresh or canned in water or brine. Serving size: 1 cup brisket, seeds, and sauce Exchanges per Serving: 3 Carb, ½ Protein, 0 Fat

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