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

Prep time: 5 minutesCooking time: 45 minutesTotal time: 50 minutes


1 can
crushed tomatoes (28 oz)
1⁄4 cup
brown sugar
2 tablespoons
agave/maple syrup
1⁄4 cup
apple cider vinegar
1⁄2 cup
1⁄2 cup
red wine ((can also use grape juice or sweet kosher wine like Manischewitz))
onion (chopped)
3 cloves
garlic (minced, grated, or pressed)
2 cans
jackfruit (drained)


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.
Serve warm.
Note: This can be prepared 2-3 days ahead of time and heated through when ready to serve.


Posted originally at My Jewish Learning