Slow Cooked Beef Brisket {low FODMAP, SF, GF}

This is such a scrumptious winter warmer. Budget and time friendly you will be making this a few more times once you realise how easy and tasty it is.

The longer you leave the bones to cook the better, ideally 24 hours. This way you get all the great gut benefits from the collagen and gelatine that are slowly leeched out of the bones when cooked slow.

This is a great time saver meal to prepare the night ahead while you're cooking tonights dinner, and it saves on extra washing up!

Serves 4-5

1kg beef brisket bones
2 parsnips
2 small potatoes/sweet potato
3 celery sticks
2 large carrots
1 onion*
2 tab tomato paste
1 tab brown rice miso paste**
2 cups beef stock
1/2 cup dry red wine

All you are required to do here is chop all the veggies up and pop them and the brisket bones in a slow cooker. Pour beef stock and wine over mixture and top up with extra boiling water to cover.

Cook on low/auto for 8-24 hours (or on high for 4 hours if short on time).

Just before serving sieve through the stew to remove any bones (the tender meat should have fallen off by this stage). Also remove any chunks of onion you can find.

Serve hot and enjoy.

Leftovers last in the fridge well for a week, or in the freezer for a few months.


*Though onions are a big no no for those of us following a low FODMAP diet they do add such a great flavour to soups and stews. I like to include them but quartering the onion so they are in large chunks and easier to pick out before serving. If you have a severe reaction to onions just leave them out completely.

**Variations of miso paste can be found in many health food stores and add a great, rich flavour. Once opened store remainder in an air tight container. It can then last in the cupboard for months.