Recipe & image taken from http://www.channel4.com
1 tbsp olive oil
1.1kg beef brisket
For the barbecue sauce
1 onion, very finely chopped
3 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
1 tbsp tomato puree
100ml white wine vinegar
Juice of 1 orange
Pinch of ground cloves
1 tbsp demerara sugar
1 tbsp runny honey
150ml hot vegetable stock for the slow cooker (300ml for the traditional method)
Salt and freshly ground black pepper
Preheat the slow cooker, if required.
In a bowl, mix together all the barbecue sauce ingredients and season well with salt and pepper.
Heat the oil in a large flameproof casserole over a medium-high heat. Season the beef with salt and pepper and cook in the casserole for 4–6 minutes on each side, including on its edge, until the meat is browned evenly all over.
Add the barbecue sauce and bring to the boil, then transfer everything to the slow cooker. Cover with the lid and cook on auto/low for 8 hours.
Remove the brisket from the slow cooker, shred it with two forks, and stir it into the sauce.
Serve with hot pitta bread and some crisp green salad leaves.