You can't say your mother makes the best brisket until you've tried this one.
Combine crushed tomatoes, brown sugar, apple cider vinegar, water, wine, onion and garlic in a large pot over medium-high heat. Bring to a boil then add jackfruit.
Reduce heat to low-medium and cover pot.
Cook for 30 minutes over low-medium heat.
Remove cover and test whether you can break up the jackfruit using the back of a wooden spoon. If the jackfruit isn’t tender enough to pull yet, cook it for another 15-20 minutes, or until tender.
Note: This can be prepared 2-3 days ahead of time and heated through when ready to serve.
Posted originally at My Jewish Learning