pulled pork, but, with less messing about with spices. Be warned - you need to do this the day before or get an early start if you want it for dinner as it takes 8-10 hours.
1.5kg beef brisket joint
salt and pepper
2 sliced onions
3 bay leaves
1 bottle of ale
Optional - gravy powder, corn flour, extra salt and pepper and a 1/2 teaspoon of salt
Pop the sliced onions in the bottom of the slow cooker. Place the brisket joint on top. Season thoroughly with salt and pepper. Drop in the bay leaves and then pour in the ale.
Slow cook on low for 8 to 10 hours.
Let cool a little and stand / rest then remove from the slow cooker and 'pull' using two forks.
I like to remove the onion from the cooking sauce and add it back to the beef and then season with a generous amount of black pepper and a little salt. Don't forget to remove the bay leaves.