For the beef brisket
1.5kg/3lb 5oz beef brisket joint
salt and freshly ground black pepper
2 carrots, thinly sliced
2 stalks celery, thinly sliced
3 fresh bay leaves
350ml/12fl oz low FODMAP beef stock
Season the brisket joint generously with with salt and freshly ground black pepper.
Sprinkle the sliced vegetables and bay leaves over the bottom of the slow cooker, top with the brisket and pour over the low FODMAP stock.
Cook on low for 8-10 hours, then serve.
Recipe adapted from: Good Food