1 celery stalk, chopped

2 carrots, cut into 1cm/½in slices

1 tbsp vegetable or sunflower oil

500g/1lb 2oz beef brisket, trimmed of excess fat and cut into matchbox-size cubes, or long, thick slices

5cm/2in piece fresh root ginger, finely grated

1 fat red chili, shredded (I leave the seeds in)

2 tbsp light muscovado sugar

6 tbsp gluten free soy sauce

300ml/½ pint low FODMAP beef stock

1 tsp sesame oil, plus more to serve

1 bunches scallions, green end only

few handfuls fresh beansprouts


Place the celery and carrots into a slow cooker. Heat the oil in a large non-stick frying pan, then fry the beef in two batches until golden-brown, transferring to the slow cooker when ready. Scatter with the ginger and chili.

Stir the sugar, gluten free soy, stock and sesame oil into the juices in the frying pan then bring to a simmer, stirring to dissolve the sugar.

Pour the hot liquid over the beef and vegetables, cover with the lid and cook on low for 7½ hours.

Scatter with the scallions (green end only), re-cover the slow cooker then cook for another 30 minutes.

Stir in the beansprouts, then drizzle with a little more sesame oil. Serve with steamed rice.

Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Asian style slow cooker beef brisket
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