1 red pepper, deseeded and thickly sliced
small bunch fresh coriander, stalks finely chopped
1 tbsp sunflower oil
500g/1lb 2oz beef brisket, trimmed of excess fat and cut into matchbox-size pieces
salt and freshly ground black pepper
1 tbsp garlic infused oil
1 tsp ground cumin
1 tsp ground coriander
2 tsp chili powder
1 tsp dried oregano
2 tbsp tomato purée
400g/14oz can chopped tomatoes
300ml/½ pint hot low FODMAP beef stock
1 tsp good quality cocoa powder
Place the red pepper and coriander stalks into a slow cooker.
Heat the oil in a large non-stick frying pan, season the beef with salt and freshly ground black pepper, then fry in two batches until golden-brown, transferring to the slow cooker when ready.
Add the garlic infused oil, spices and oregano to the pan juices and fry for one minute until fragrant.
Stir in the tomato purée, tomatoes, cocoa and stock then bring to a boil.
Pour the hot sauce over the meat, then cover with a lid and cook on low for eight hours.
Season the sauce to your taste, then scatter with the coriander leaves and serve.
Recipe adapted from: Good Food