| Level: | Easy |
| Total: | 2 hr |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 2 hr |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- Nonstick cooking spray
- 2 cups vital wheat gluten
- 2 tablespoons smoked paprika
- 1 tablespoon kosher salt
- 2 teaspoons chili powder
- 2 teaspoons granulated garlic
- 2 teaspoons ground yellow mustard
- 2 teaspoons onion powder
- 2 teaspoons freshly cracked black pepper
- 2 teaspoons rubbed sage
- Two 7-ounce packages unseasoned shredded jackfruit, such as Edward & Sons
- 8 ounces shiitake mushrooms, finely chopped (see Cook’s Note)
- 1 cup mushroom stock
- 1 teaspoon liquid aminos
- 2 cups ketchup
- 12 ounces dark stout beer
- 1/3 cup dark brown sugar
- 1/4 cup mushroom stock
- 3 tablespoons apple cider vinegar
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 2 teaspoons onion power
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
Instructions
- For the jackfruit brisket: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
- Place the vital wheat gluten in a large mixing bowl. Whisk in the paprika, salt, chili powder, granulated garlic, ground mustard, onion powder, black pepper and sage. Add in the jackfruit and mushrooms. Stir until incorporated. Use your hands to break up any large clumps and make sure the mixture is thoroughly mixed; it will resemble a dark streusel with pea-size pieces.
- Whisk together the stock and aminos in a small bowl. Pour this liquid into the jackfruit mixture. Use your hands to aggressively knead the mixture until it feels/looks like seasoned ground meat.
- Place the mixture onto the prepared baking sheet. Use your hands to press it into the shape of a brisket, about 1-inch thick. Cover the baking sheet with aluminum foil and bake until firm to the touch, about 1 1/2 hours.
- For the BBQ sauce: Meanwhile, combine the ketchup, beer, brown sugar, mushroom stock, vinegar, tomato paste, smoked paprika, onion powder, chili powder and salt in a saucepot. Place over medium-high heat and whisk until simmering. Reduce the heat to low and cook until thick, 15 to 20 minutes more. Set aside.
- Remove the aluminum foil and spread the BBQ sauce over the top, reserving some for serving. Turn the oven to broil on high. Place the “brisket” back into the oven and broil until the sauce bubbles and caramelizes, 2 to 3 minutes more.
- Remove from the oven and allow to cool for 10 minutes. Slice into thin pieces and serve warm with more BBQ sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 337 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 4 g |
| Sugar | 30 g |
| Protein | 27 g |
| Cholesterol | 1 mg |
| Sodium | 693 mg |
| Serving Size | 1 of 8 servings |
| Calories | 337 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 4 g |
| Sugar | 30 g |
| Protein | 27 g |
| Cholesterol | 1 mg |
| Sodium | 693 mg |
Reviews
This recipe is pretty amazing, the texture ends up quite close to real brisket. I could not find the shredded jackfruit but I found canned, and I used one can of jackfruit in brine and another one in syrup but with the syrup carefully washed off. I pulsed both of them in the food processor until shredded. I used a different brisket sauce, the one I usually use for Rosh Hashanah, and baked it for a while in the oven. My whole family really liked it and as relatively new vegetarians, we were very pleasantly surprised with the texture and the taste. Thanks for a great, creative recipe!