This is one of my first attempts at cooking brisket at all, let alone in the slow cooker. The results were ok but I'm sure most of you could do it much better.
I marinated the brisket overnight in a mix of tomato paste, sherry, chilli oil, Worcestershire sauce, sherry vinegar and salt and pepper.
Then I cooked it wrapped in foil in the slow cooker for 7 to 8 hours on low. I turned it over once. It wasn't totally covered in liquid. Is this a mistake?
When it was done I took it out and poured the sauce (separating out the fat) into a pan, added cream and butter and reduced it. When I checked the sauce for seasoning I found it a bit acidic so I added half a teaspoon of maple sugar.