Corned jack fruit is much like corned beef. It is used in Gardener’s Pie (Vegan Sheppards), sandwiches, corned beef hash, but really you can use it where ever you like.
I use canned young Jackfruit. There are many varieties out there to chooses from. You can even use the Jackfruit that comes in a box or bag, just make sure it’s young and at least combine weight of
To start with round up your ingredients and 2 bowls.
Ingredients:
- 2 cups water
- 2 tsp Kosher salt
- 2 Tbls brown sugar
- 1 Tbls Vinegar (I like red or white wine, but you can use any)
- 1 Tbls soy sauce
- 1/2 tsp liquid smoke
- 2 Tbls pickling spice
- 2 bay leaves
- 2-20oz cans of YOUNG Jackfruit in water or brine. NOT ripe Jackfruit in syrup!
- 1/4 smoked paprika (For color and flavor)
First (Very Important) put the pickling spice in cheese cloth or an herb bag used in cooking and make sure it’s sealed, or you will be picking the pickling spice out of the finished product for hours. 😦
Next put all the brine ingredients (first 9) into a small pan. Bring mixture to a boil. Once boiling, turn off heat and start on the Jackfruit.
Open and drain the 2 cans of Jackfruit. Using your fingers, shred the Jackfruit. Discarding any hard triangular points and pods. (Pictured below)
Place Jackfruit shreds into a container with a lid and cover with prepared brine. (Make room for that bag of pickling spice) Cover and refrigerate overnight and up to 2 days.
OOPS! Fogot the spice bag, guess what I will be doing?! 😦
Next day, drain Jackfruit and remove Pickling spice bag and Bay Leaves. Allow to drain well.
In the mean time, heat some oil in a skillet over med heat. Add shreds of Jackfruit. Sprinkle the Jack fruit with paprika and incoperate into Jackfruit to color. Cook until slightly crispy.
Now your Corned Jackfruit is ready for your dish, whatever it may be.
I hope you really do make this recipe. Try it on a sandwich or hash, delish!
Let’s Get Cooking!
Kristy
Cooking with Kristy 