Slow Cooker Beef Brisket With Mashed Potatoes (Low Fodmap)
Recipe type: Lunch, dinner
Serves: 6
  • For the beef:
  • 1 large rolled beef brisket
  • 2 large carrots, cut vertically then halved
  • 2 tbsp tomato puree
  • 1 sprig fresh rosemary (or 1tsp dried)
  • 2 bay leaves
  • 2 tsp dijon mustard
  • 500ml veg stock
  • salt and pepper
  • 2 tbsp cornflour
  • For the mash:
  • 1 kg bag of potatoes (no need to peel!)
  • 2 tbsp butter
  • good splash (or two!) of milk
  • salt and pepper
  • 2 tsp fresh or dried chives
  • To serve:
  • Any veg you like!
  1. In the morning, simply place all the ingredients for the beef in the slow cooker. Keep on low for 6-8 hours, or if you want it quicker cook it on high for 4-5.
  2. mins before serving, chop the potatoes in to small cubes and boil for 20-25 minutes until very tender. Drain, allow to steam for a few minutes, then mash with the butter, milk and seasoning. If you prefer it slightly smoother - add in more milk.
  3. For the sauce, drain the juices from the beef in to a saucepan. Bring to a boil, and mix the cornflour with water before pouring into the pan. Keep stirring for 1 minute then reduce the heat. You can add red wine here too if you want it to be richer!
  4. Slice the brisket and serve up with the mash, veg and the carrots from the slow cooker. Pour on plenty of that sauce and DEVOUR.
Recipe by The Plus Side at