12-14 Servings, depending on brisket size
Fody's Sweet and Sour Brisket Recipe
Description of Fody's Low FODMAP Sweet and Sour Brisket
Beef brisket is usually an inexpensive cut of meat that can be tough, which is why it is often braised in a fair amount of liquid. For our Low FODMAP Sweet and Sour Brisket Recipe, we have combined Fody's Low FODMAP Marinara Sauce and Low FODMAP Garlic-Infused Olive Oil with sweet brown sugar, tangy cider vinegar, and raisins!
We like the “flat” cuts of brisket, which are less fatty, as opposed to the “point” cuts; ask your butcher for the right one and also read labels on packaged meat. The Low FODMAP brisket recipe starts out on top of the stove, but the bulk of the cooking time is in the oven unattended, so don’t be put off by the long cooking time.
By the way, you might think it odd to use an Italian-esque product like a jarred marinara pasta sauce in a Low FODMAP brisket recipe such as this. Fody's Marinara Pasta Sauce contains tomatoes, tomato paste, extra virgin olive oil, carrots, celery salt and basil. The basil is mild. The sauce can be used as a delicious base for many dishes! Keep some in the pantry and a meal will always be close at hand. PS: Leftover brisket makes awesome sandwiches.
Low FODMAP Brisket Ingredients
- 3 to 3 1/2 pound (1.4 kg to 1.6 kg) brisket, preferably flat cut, patted dry
- Freshly ground black pepper
- Kosher salt
- 2 tablespoons Fody Garlic-Infused Olive Oil, divided
- 1/2 cup (36 g) chopped leeks greens
- 1/2 cup (32 g) chopped scallion greens
- 1 19.4 ounce (550 g) jar Fody Marinara Pasta Sauce
- 1/2 cup (120 ml) cider vinegar
- 1/2 cup (83 g) raisins
- 1/4 cup (54 g) firmly packed light brown sugar
- 1/8 teaspoon ground allspice
Cooking Directions for Low FODMAP Brisket
Preheat oven to 300°F/150°C.
Season both sides of the brisket liberally with black pepper and lightly with salt.
Heat 1 tablespoon of the oil in a 5 quart (4.7 L) Dutch oven over medium-high heat. Sear both sides of the brisket, until browned, about 5 minutes each side. Remove and set aside.
Add remaining 1 tablespoon garlic-infused oil to pot, turn heat down to low-medium, add leek and scallion greens and sauté, stirring frequently, until softened but not browned, about 2 minutes.
Add marinara, cider vinegar, raisins, brown sugar and allspice, turn heat up and bring to a boil, scraping up any browned bits from the bottom of the pan and combining everything well. Add meat back to pan; liquid should come almost to the top of the brisket. Spoon some of the sauce on top of the brisket. Seal top of pot with aluminum foil, place lid on top and place in oven.
Braise in the oven for 3 hours. The Low FODMAP brisket should be fork tender. Remove brisket to a carving platter and cover with aluminum foil to keep warm while it rests for 10 minutes. Meanwhile, taste the sauce, adjust seasoning as desired. If you want to reduce and concentrate the sauce, bring to a boil over high heat, adjust heat and simmer vigorously for a few minutes. Slice the meat against the grain and serve with sauce. (Reheat in sauce, if necessary). We recommend mashed potatoes as a side. The Low FODMAP brisket may be made up to 3 days ahead. Simply store in the sauce and reheat on top of stove.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com
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