Prep Time: 15 minutes
marinating time: overnight
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes + marination time
Yields: 4 servings

DIRECTIONs

1. In a bowl, combine the drained jackfruit with the garlic powder, onion powder, paprika, green onion, coconut aminos, Worcestershire sauce, cumin, turmeric, and a pinch of salt and pepper.

2. Mix well to coat the jackfruit evenly with the marinade.

3. Cover the bowl and refrigerate overnight to allow the flavors to develop.

4. In a large pot or Dutch oven, heat the coconut oil over medium heat.

5. Add the chopped onion and garlic to the pot and sauté until they become translucent and fragrant.

6. Add the marinated jackfruit to the pot and cook for about 5 minutes, stirring occasionally, until the jackfruit starts to brown slightly.

7. Pour in the vegan beef stock and add the butter beans, thyme sprigs, allspice, and a pinch of salt and pepper.

8. If you prefer spicy, add the scotch bonnet or habanero pepper whole (remember to remove it before serving if you don't want it too spicy).

9. Stir in the agave and a generous squeeze of ketchup for a touch of sweetness and tang.

10. Bring the mixture to a simmer, then reduce the heat to low.

11. Cover the pot and let it simmer for 1 hour, stirring occasionally to prevent sticking. This allows the flavors to meld together and the jackfruit to become tender.

12. In a small bowl, prepare a slurry by mixing the cornstarch with a few tablespoons of water until smooth.

13. Add the slurry to the pot, stirring continuously to thicken the sauce.

14. Simmer for an additional 5-10 minutes until the sauce reaches your desired consistency. Adjust the seasoning with salt and pepper if needed.

15. Remove the thyme sprigs and the optional whole pepper if used.

16. Serve the vegan jackfruit oxtails hot over our rice cooker Quinoa con Guandules and enjoy!