Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse 20 ounces of canned young green jackfruit thoroughly, then pat dry and shred or cut into bite-sized pieces to resemble pulled meat.

2. 2

   Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat, add the prepared jackfruit, and sear for 5-7 minutes until lightly browned, then remove the jackfruit and set it aside.

3. 3

   Add the remaining 1 tablespoon of olive oil to the same pot, then add 2 medium carrots cut into 1-inch pieces, 2 medium celery stalks cut into 1-inch pieces, 8 ounces of pearl onions, and 8 ounces of cremini mushrooms, sautéing for 8-10 minutes until the vegetables begin to soften.

4. 4

   Stir in 4 minced garlic cloves and 2 tablespoons of tomato paste, cooking for 1 minute until fragrant, then sprinkle 2 tablespoons of all-purpose flour over the vegetables and cook for another minute while stirring constantly.

5. 5

   Pour in 2 cups of dry red wine and scrape up any browned bits from the bottom of the pot, then add 2 cups of vegetable broth, 4 fresh thyme sprigs, 1 bay leaf, 1 teaspoon of salt, and 0.5 teaspoon of freshly ground black pepper.

6. 6

   Return the seared jackfruit to the pot, bring the mixture to a simmer, then cover the pot and braise in a preheated oven at 325°F (160°C) for 1 hour and 30 minutes to 2 hours, or until the jackfruit is tender and the sauce has thickened.

7. 7

   Remove the bay leaf and thyme sprigs before serving the Braised Jackfruit Bourguignon hot, garnished with 2 tablespoons of chopped fresh parsley.