Brisket

Description

 
You can't say your mother makes the best brisket until you've tried this one. 

Summary

Yield
Servings
Prep time
5 minutes
Cooking time
45 minutes
Total time
50 minutes

Ingredients

2 cans
crushed tomatoes
1⁄4 cup
brown sugar
2 tablespoons
agave/maple syrup
1⁄4 cup
apple cider vinegar
1⁄2 cup
water
1⁄2 cup
red wine ((can also use grape juice or sweet kosher wine like Manischewitz))
1
onion (chopped)
3 cloves
garlic (minced, grated, or pressed)
2 cans
jackfruit (drained)

Instructions

Combine crushed tomatoes, brown sugar, honey, 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.
 
Serve warm.
 
Note: This can be prepared 2-3 days ahead of time and heated through when ready to serve.

Notes

Posted originally at My Jewish Learning

Your Links to Veg Resources

 

 

Connect with the Jewish Veg Movement