This recipe is for Ethan and his mom Carrie. Happy Passover! It is a sliceable briskphet that gives you a real “meat” and potatoes meal. The briskphet pattie can be frozen once baked and saved for a later date. If you want the flavor with half of the work, then just prepare to step 4, not making the patties, and go to step 9 to complete the gravy. It is delicious both ways and I am guessing it could be made in the slow cooker for an even easier prep, making it suitable for a midweek meal and not just a special treat.
Braised Briskphet
This recipe is for Ethan and his mom Carrie. Happy Passover! It is a sliceable briskphet that gives you a real “meat” and potatoes meal. The briskphet pattie can be frozen once baked and saved for a later date. If you want the flavor with half of the work, then just prepare to step 4, not making the patties, and go to step 9 to complete the gravy. It is delicious both ways and I am guessing it could be made in the slow cooker for an even easier prep, making it suitable for a midweek meal and not just a special treat.
Ingredients
Method
- Heat oven to 300 degrees.
- Drain the jackfruit. Soak in cold water, swish around. Drain, soak in fresh water, swish, drain and repeat to remove the brine. Remove the core, which kind of looks like the center of a pineapple. Discard the seeds. Squeeze dry in a clean kitchen towel. In the end, you will only have about 155 gm of jackfruit.
- Heat oil in small dutch oven over medium high heat. Add the prepared jackfruit and brown lightly, about 8 minutes. Remove from the pot and set aside. Add a tablespoon of butter and the onions to the pot, brown sugar, ½ teaspoon salt. Cook until onions are starting to brown, about 10 minutes.
- Stir in the garlic and tomato paste and cook until fragrant, about 30 seconds. Stir in the red wine, making sure to scrape up the bits at the bottom of the pan (that is where the flavor is). Simmer for a minute or two. Add in the jackfruit. Add the vegetable broth, bay leaves and thyme. Bring to a simmer, cover and cook in the oven for about 40 minutes. Increase oven temperature to 350 degrees
- Meanwhile put the lightly toasted bread in the food processor and pulverize until you have crumbs. Transfer to a medium sized bowl. Put the rice in the food processor. Pulse until the rice gets a little sticky, about 30 seconds. Add to the bowl with the breadcrumbs Transfer the jackfruit and the onion mixture to a food processor, pulse briefly, leaving behind the broth for the gravy. Transfer to the bowl with the rice and breadcrumbs. Add the baking mix and worcestershire sauce
- Dissolve the konjac in 30 gm (2 tablespoons) of the cooking broth. Add to the bowl. Divide the mixture in half and form each into a one in thick rectangle and bake for 30 minutes, turning once. Allow to cool. You can keep in the fridge for up to three days or freeze at this point.
- Discard the bay leaves and thyme in the pot. Stir in the vinegar. Dissolve the bisto into the ¼ cup of vegetable broth and add back to the remaining broth. Heat until it thickens. Add a tablespoon of cold butter and the fresh parsley.
- Slice the briskphet patties into 1 inch slices on a slight bias. In a lightly oiled skillet, pan fry the slices until browned, about 3 minutes each side. Add the gravy and simmer for 5 minutes. Serve immediately.
Notes
Per serving — Phe: 57 mg | Protein: 1.47 g | Calories: 191 | PKU exchanges: 3.8