For the brisket
2 tbsp coriander seeds
2 tbsp cumin seeds
1½ tbsp yellow mustard seeds
1 tbsp black peppercorns
1 tbsp dark brown sugar
1 tbsp smoked paprika
1 tsp cayenne pepper
2kg/4lb 4oz whole piece of brisket beef
400ml/14fl oz low FODMAP beef stock
For the brisket, put the coriander seeds, cumin seeds, mustard seeds and peppercorns in a frying pan and toast over a medium heat for a few minutes, taking care not to burn them. Allow to cool.
Once cooled, add the spices to a pestle and mortar and crush to a powder. Add the sugar, smoked paprika and cayenne pepper and mix together.
Score the inside of the beef with a sharp knife and rub the spice mix all over the joint, inside and out.
Roll the joint up and tie securely in several places using kitchen string. Cover with cling film and place in the fridge overnight.
The next day, preheat the oven to 160C/325F/Gas 3. Place the brisket on a wire rack inside a roasting tray and pour the beef stock around the outside.
Cover the whole tray with aluminium foil to prevent any moisture escaping.
Place in the oven to cook slowly for 4-6 hours, occasionally checking that the liquid hasn’t evaporated. Add some water if it looks low.
After 4-6 hours the beef should be soft and tender. Remove from the oven and leave to rest in the aluminium foil for 25 minutes. Reserve any cooking juices.
Recipe adapted from: Good Food