Ingredients


For the beef

1.2kg/2lb 12oz well-marbled beef brisket, rolled and tied

1 tsp flaked sea salt, plus extra to season

freshly ground black pepper

4-5 tbsp sunflower oil

3 sprigs bushy thyme

1 large bay leaf

2 tbsp tomato purée

500ml/18fl oz hot low FODMAP beef stoc

200ml/7fl oz red wine

4 large carrots, cut into 3cm/1¼in chunks

6 celery sticks, trimmed and cut into 4cm/1½in lengths

For the potato latkes

1 medium free-range egg

1 medium free-range egg yolk

1.2kg/2lb 12oz potatoes, preferably Maris Piper

25g/1oz gluten free plain flour

1 tsp flaked sea salt

2 tbsp finely chopped fresh parsley leaves or chives (optional)

6 tbsp sunflower oil, for frying

freshly ground black pepper


Method


Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan.

Cook the chopped vegetables for 7 mins until softened. Stir in tomato paste and gluten free flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add beef back to pan.

Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed.

Pour mixture into a 2 litre baking dish.Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil.

Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate.

Sprinkle over the beef and dot with lactose free butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.For the beef, season the beef all over with the salt and lots of freshly ground black pepper. Heat two tablespoons of the oil in a large flameproof casserole and brown the beef over a fairly high heat for 8-10 minutes, turning every couple of minutes. Preheat the oven to 160C/325F/Gas 3.

Stir in the thyme and bay leaf and cook for 20-30 seconds more, stirring. Return the beef to the casserole. Stir the tomato purée into the hot beef stock and pour around the beef. Add the wine and bring to a gentle simmer on the hob.

Cover with a lid and place in the oven. Cook for three hours. After about 1½ hours, take out of the oven and turn the beef. If you press it with a fork, the meat will feel very firm.

While the beef is cooking, prepare the vegetables. Peel the carrots and cut into 3cm/1¼in chunks, trim the celery and cut into 4cm/1½in lengths.

Heat another tablespoon of oil in a large non-stick frying pan. Fry the carrots and celery and cook for a further five minutes over a medium heat until they are softened and all the vegetables are lightly browned, stirring regularly.

Remove the beef from the oven and take off the lid. Press the beef with a fork. You should be able to feel it becoming much softer. (If not, return to the oven for a further 30 minutes before adding the vegetables.)

Turn the beef over and nestle all the sautéed vegetables around it. Cover with the lid again and return to the oven for a further 1-2 hours, or until the beef is very tender and yields completely to the pressure of a spoon.

For the potato latkes, whisk the egg and egg yolk together in a small bowl. Peel all the potatoes and coarsely grate.

Take the colander to the sink and using your hands, squeeze out as much excess liquid as possible from the onion and potatoes. Do this in 4-5 batches and put the squeezed vegetables in a large clean bowl as you go.

Add the beaten eggs, gluten free flour, salt and parsley or chives (if using) to the potatoes. Season with lots of ground black pepper and mix well.

Pour two tablespoons of the oil into a large non-stick frying pan and place over a low-medium heat. Take a handful of the potato mixture and form into a loose ball.

Place in the pan and flatten with a spatula until around 1.5cm/½in thick. Repeat with three more balls of the potato until you have four latkes cooking at the same time.

Cook the latkes for 6-8 minutes on each side until golden-brown and cooked through. Don’t be tempted to increase the heat or the latkes with be burnt on the outside before they are ready in the middle.

Put on a baking tray and set aside while you cook the remaining eight latkes in exactly the same way. Add an extra two tablespoons of sunflower oil to the pan between batches.

Preheat the oven to 200C/400F/Gas 6. When you are almost ready to serve the latkes, reheat on the baking tray in the oven for 10-15 minutes, or until hot and crisp.

To serve the beef, lift the beef out of the casserole with a couple of forks and place on a board or serving platter. Cut off the string and carve into slices. Serve with the poached vegetables, latkes and the rich cooking liquor for gravy.


Recipe adapted from: Good Food



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