“O wild West Wind, thou breath of Autumn’s being, Thou, from whose unseen presence the leaves dead Are driven, like ghosts from an enchanter fleeing,”… Ode to the West by Percy Bysshe Shelley
A Meatless Monday meal for a cold rainy day and adaptation of one of my husband’s favourite meals to make…
Simple Braised Jackfruit ‘Beef’ Ragu
Approximately 4 servings with salad and sides.
- 1 10 oz can Jackfruit in brine* Rinsed, drained & Shredded
- 1/2 onion diced
- 1 clove garlic minced
- salt & pepper to taste
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 cup of water
- 1/4 cup vermouth
- 1 Bay Leaf
- 2 tbsp vegetable oil
- flat leaf parsley, reduced balsamic vinegar to serve
- favourite starch- creamy polenta, broiled polenta cakes or pasta
Saute onion in oil over medium high heat, a few minutes till soft and translucent add in garlic and jackfruit, saute another few minutes then add in tomato paste, soy sauce, salt and pepper, combine really well.
Pour in water and vermouth, add the bay leaf. Bring to a boil then cover and reduce to a simmer for about half an hour.
When ready to serve there should be some braising liquid left, pour some of the braised ‘beef’ & sauce over the starch of your choice, drizzle with balsamic vinegar reduction and sprinkle with flat leaf parsley.
While the Jackfruit is braising- make your starch. I made polenta the day before and grilled it topped with parmesan cheese… Not vegan but you can easily skip this step!
*My husband and I first encountered jackfruit at our favourite indian restaurant Vij’s in Vancouver BC, we had no idea about this amazing fruit and it’s endless possibilities. For savoury dishes make sure to buy Jackfruit in Brine, not in syrup. You don’t just have to shred it, Vij’s serves it it in wedges with a delicious Savo[u]ry tomato curry . What got me using it at home was my desire to make Pulled ‘pork’ Carnitas!
I am off to explore other recipes involving jackfruit, if you have some send my way!