Ingredients

• 1kg brisket
• Salt and pepper
• 2 tbsp garlic-infused vegetable oil
• 6 sprigs thyme and rosemary
• 3 spring onions, green parts only
• 2 bay leaves
• 1 tsp of Low FODMAP chicken bouillon or 1 stock cube (Sainsbury’s chicken ones are Low FODMAP)
• 2 tins of chopped tomatoes
• 1 tbsp tomato paste
• 750ml red wine
• A handful of carrots, quarters

Instructions

1. Preheat oven to 180C. Heat oil in a large oven-proof pot.
2. Season the meat with salt and pepper. Brown the brisket off in the hot oil and transfer it to a plate. Remove the fat from the pot (we used it for our roast potatoes afterward).
3. Add spring onions, herbs, tomatoes, tomato paste, stock, and wine to the pot and season with salt and pepper. Add the brisket back into the pot.
4. Now cover the pot and put it in the oven for braising for 4 hours. Spoon the juices over the brisket every half an hour until the meat falls apart.
5. Add the carrots around the brisket and leave them in the oven for another 30 minutes uncovered. The brisket will brown, the sauce thicken and the carrots cook.
6. Serve with roast potatoes and steamed Low FODMAP-friendly vegetables, e.g. green beans, and broccoli.