Jackfruit Brisket


3 cans jackfruit (in water, drained)

3-4 tablespoons chopped garlic

1/2 Onion, chopped

8 ounces mushrooms, sliced partially sautéed

1/4 cup of each: balsamic, soy sauce, and amino acids

3-4 tablespoons of vegetable oil

1/2 cup water

2-3 tsps of paprika

1 tsp Of Pepper

1 tbl Of Beefless bouillon

1 tsp sage

1/4 cup ketchup

1 tsp Of cumin

Few dashes of Garlic salt

1/2 tsp of garlic powder

2 cups chopped potatoes

5-6 small medium sized carrotts


In your crock pot add first 15 ingredients

Mix well

Top with your potatoes and carrots

Cook on high for 4-5 hours, stirring at least twice during cooking

Carefully remove your jackfruit

Shred using two forks

Place onto a large baking sheet

Top with a few spoonfuls of sauce in crockpot

(Check your potatoes, if not cooked, turn crock pot back on and allow to cook until tender)

Place your jackfruit baking sheet under the broiler

Turn every 5 minutes until browned

(the key is to have all sides get roasted)

Should take roughly 20 minutes

Top with remaining sauce and serve with potatoes and carrots

Serve and enjoy


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