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Corned Jackfruit

Try my vegan spin on the New England St. Patrick's Day classic with some Corned Jackfruit!  
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Entree
Cuisine: Irish American
Author: Sarah De la Cruz

Ingredients

For the Brine:

  • 2 cups water
  • 1 Tablespoon kosher salt try 2 teaspoons of regular fine grain salt
  • 2 Tablespoons brown sugar or sub maple syrup
  • 1/2 teaspoon cinnamon
  • 1 teaspoon prepared yellow mustard
  • 1 teaspoon black peppercorns
  • 8 whole cloves
  • 8 whole allspice berries found dried in the bulk spice section
  • 12 whole juniper berries found dried in the bulk spice section
  • 2 bay leaves
  • 1/2 teaspoon ground ginger
  • 1 Tablespoon red wine vinegar

For the Jackfruit:

  • 2 20 ounce cans YOUNG jackfruit in brine, NOT ripe jackfruit in syrup, found in Asian markets or online
  • 1/4 teaspoon smoked paprika for color and smokey flavor

For the Roasted Vegetables:

  • 1 head green cabbage
  • 6 large carrots
  • 2-3 pounds Yukon Gold or Red Potatoes
  • olive oil salt and pepper

Instructions

For the Brine:

  • Place all of the brine ingredients into a small pan on the stove. Bring to a boil and turn off the heat. While the brine sets, begin to work on the jackfruit.

For the Jackfruit:

  • Open and drain the cans of jackfruit. Using your fingers, shred the triangular shaped jackfruit into meaty shreds, discarding the harder point of each wedge as well as any pods.
  • Place the shreds into a container with a lid, and pour the brine overtop.  Allow to brine in the refrigerator overnight.
  • The next day drain the jackfruit.  Heat a skillet (I like my cast iron) and drizzle a little olive oil on it.  Add the jackfruit shreds.  Sprinkle with paprika and toss to incorporate. Heat through, allowing the shreds to brown and crisp very slightly.  Remove from pan and serve.  I like to serve my corned jackfruit with roasted vegetables, see below.

For the Roasted Vegetables:

  • Preheat oven to 400°.
  • Slice the cabbage from top to stem into large discs, about 1/2" thick.  Carefully lay them onto a parchment lined baking sheet.  Drizzle with olive oil, salt and pepper.
  • Slice carrots on the diagonal, about 1/4" thick.  Dice potatoes into 1/2 cubes.  Toss with olive oil, salt and pepper, and spread out on a parchment lined baking sheet.
  • Roast both pans of veggies for about 30 minutes, carefully flipping the cabbage discs half way through, and tossing the potatoes and carrots.
  • Serve with corned jackfruit.

Notes

* Cook time does not include the overnight brining step. Be sure to plan ahead!