I was a little late to the publishing jackfruit recipes party, probably because all my time was spent drooling over photos and recipes other people had done, instead of cracking open a can and doing my own thing. I’m making up for that now though with this jackfruit bourguignon style stew.
This is a recipe that was a little frustrating for me because my mum used to make a simple but tasty stew years back with, ah, beef, carrot, onion, mushroom, tomato paste, bay leaves, Greek oregano, a little flour, beef stock, and red wine. All good. Except when I flipped through Mastering the Art of French Cooking by Julia Child, Simone Beck and Louisette Bertholle, the ingredients and amounts were so so similar to what my mum would do, and my mum had never opened this book in her life!
So this recipe is inspired by both my mum and the Beef Bourguignon recipe in Mastering the Art of French Cooking. I don’t use a vegan bacon substitute and unbelievably I haven’t been able to find pearl onions (I know I know… not really bourguignon then!). So let’s consider this Bourguignon *Inspired* instead!
Be sure to use a can of jackfruit in brine, not syrup! Drain the jackfruit in to a colander then tear it in to pieces. There will be these little space alien pod seed thingies you can discard if you like (do people eat them? I don’t know). I tear the harder bits of the jackfruit in to smaller pieces. Try to squeeze out as much liquid as you can from the shredded jackfruit:
Although there are a few steps with frying off the ingredients, it’s still pretty simple. I’d love to make this again with pearl onions but didn’t find any in time for this blog post unfortunately.
The wine of course is important! Hands up if you’ve put effort in to a casserole only to realise it tastes blergh because the wine wasn’t a good choice. *COUGH* For this recipe I used Yalumba Y Series 2014 Shiraz, labelled as vegan friendly. I found this worked fantastically well here. I’m not really a fan of drinking wine but love love love it in stews and casseroley dishes.
What I love about this recipe is what I can do with it. Serve it simply like what I have in the photos with mashed potatoes and green beans. Or stick it in a pie (you can thicken it with a butter/oil flour roux mixture first if you like), which is what I’ve done before and made easy pies with puff pastry. Or add it to a tomato based sauce and use it in a lasagna.