Low FODMAP, Nightshade Free Brisket

I created a recipe for slow cooker brisket that is free of FODMAPs and Nightshades for the Jewish New Year, Rosh Hashanah back in 2016 when both my mom and grandma were following a FODMAP/Nightshade free diet. I wanted them to still be able to enjoy their favorite holiday protein! This recipe is adapted from my Bubbie’s Rosh Hashanah brisket recipe that my family has used for years and years. I don’t have a photo of it because honestly, the only time we make it is during the High Holidays and it’s hard to get a good picture as everyone fights to dig in, haha!

Serves 6-8

Ingredients:

Marinade

½ Cup High Quality Olive Oil

1 Cup Bragg’s Apple Cider Vinegar with The Mother

Juice of 2 Lemons

1 Bunch ( of Scallions, Green Sections Only, Diced

1 Bunch of Parsley (any variety will work), Chopped

2 TBS Real Salt or Pink Himalayan Sea Salt, Divided *more to taste*

Brisket & Veg

3 lb Grass-Fed, Flat Cut Brisket

2-3 Medium Parsnips, Sliced into Discs

5-6 Medium Carrots, Sliced into Discs

3 Stalks of Celery, Sliced into Discs

2 Medium Rutabaga, Diced

Instructions:

In your large container or bag, mix together the marinade ingredients, using only 1 TBS of salt. Add the brisket and marinate for 18-24 hours. The longer, the better!

Once the marinating is complete, place the brisket and marinade into slow cooker and cook on high for four hours. Add in chopped vegetables and the second TBS of salt and cook on low for an additional 4-6 hours until meat is tender but not falling apart. Remove meat from slow cooker, slice against the grain, and place back into slow cooker for 10-15 minutes before serving. Enjoy!