Inspired by a thread the other day, I got myself a big joint of brisket.
Seared on all sides first, then In the slow cooker on low for about 10 hours with carrots, onion & garlic, red wine, beef stock, worcestershire sauce, tomato paste, thyme, bay leaf, salt & pepper, and a bit of brown sugar.
Took the beef out after about 9 hours, pulled it apart, let the gravy thicken with a cornflour slurry, then all back together as the roasties crisped up.
Lovely stuff, fell apart like ribbons on my fork.
by stained__class