If your brisket is tied in butcher’s string, remove it before you start cooking. Sear the meat in your slow cooker pan if it is hob safe (check the instruction manual!). If not, use a large saucepan.
Proceed as above but essentially, seal the brisket on Sauté mode then remove and cook the puréed vegetables in the pot briefly. Add the spices, canned tomatoes and 75ml water and mix very well. Return the brisket to the pot and give it 60 minutes on Manual High.
You can do a QPR or NPR as desired and carefully retrieve the meat. Shred with two forks. It will be extremely tender. Reduce the sauce to desired consistency using Sauté and return the shredded brisket to the pot.
Adapted from BBC Good Food Magazine