Low FODMAP Sweet & Sour Brisket

Name: Low FODMAP Sweet & Sour Brisket
Total time: 200 min
Ingredients: 3 tablespoons low FODMAP gluten-free all-purpose flour, (such as Bob Red Mill's 1 to 1 Gluten Free Baking Flour); 1 teaspoon FODY Steak Spice Blend,; 1/2 teaspoon freshly ground black pepper, (plus extra); 3 to 3 1/2 pound (1.4 kg to 1.6 kg) brisket, (preferably flat cut, patted dry); 2 tablespoons FODY Garlic-Infused Olive Oil,; 1 cup (56 g) chopped leek bulb; 1 19.4 ounce (550 g) jar FODY Marinara Pasta Sauce,; 1/2 cup (120 ml) dry red wine; 1/2 cup (120 ml) cider vinegar; 1/4 cup (54 g) firmly packed light brown sugar; 2 cups (300 g) red seedless grapes; 1 large (14 ounce; 400 g) orange flesh sweet potato, (peeled, cut into large cubes); Kosher salt, (if needed)

www.fodmapeveryday.com

Sweet & Sour Brisket is made with incredibly versatile cut of meat, easy to make, and incredibly satisfying. Great for holidays or during cooler months.

View full recipe on www.fodmapeveryday.com

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Aluminum foil

Ingredients

3 tablespoons low FODMAP gluten-free all-purpose flour, (such as Bob Red Mill's 1 to 1 Gluten Free Baking Flour)
1 teaspoon FODY Steak Spice Blend,
1/2 teaspoon freshly ground black pepper, (plus extra)
3 to 3 1/2 pound (1.4 kg to 1.6 kg) brisket, (preferably flat cut, patted dry)
2 tablespoons FODY Garlic-Infused Olive Oil,
1 cup (56 g) chopped leek bulb
1 19.4 ounce (550 g) jar FODY Marinara Pasta Sauce,
1/2 cup (120 ml) dry red wine
1/2 cup (120 ml) cider vinegar
1/4 cup (54 g) firmly packed light brown sugar
2 cups (300 g) red seedless grapes
1 large (14 ounce; 400 g) orange flesh sweet potato, (peeled, cut into large cubes)
Kosher salt, (if needed)