Prepare the Brisket: Pat the brisket dry with kitchen paper. This step is crucial for a good sear. Season generously all over with the salt, pepper, and smoked paprika. Let it sit at room temperature for 15 minutes while you prepare the onions.

Sear the Meat: Heat the olive oil in a large frying pan over a medium-high heat until it shimmers. Carefully place the brisket in the pan. You should hear a satisfying sizzle. Sear for 3-4 minutes per side until a deep, mahogany-brown crust forms. The smell at this stage is incredible — rich and beefy. Transfer the seared brisket to a plate.

Soften the Aromatics: In the same pan, reduce the heat to medium. Add the sliced onions and cook for 5-7 minutes, stirring occasionally, until they turn soft and translucent and start to colour at the edges. Add the minced garlic and tomato purée, stirring for another minute until the tomato purée darkens slightly and becomes fragrant.

Deglaze the Pan: Pour in a splash of the beef stock (about 100ml) and scrape the bottom of the pan with a wooden spoon to lift all the browned bits. This is where a lot of flavour lives. Let it bubble for a minute, then pour this onion mixture into the slow cooker.

Assemble in the Slow Cooker: Place the seared brisket on top of the onions in the slow cooker. Pour over the remaining beef stock, Worcestershire sauce, and balsamic vinegar. Add the thyme sprigs and bay leaves. The liquid should come about halfway up the side of the brisket. If it doesn't, add a little more stock or water.

Cook Low and Slow: Put the lid on and cook on LOW for 8 hours. Do not lift the lid for the first 6 hours — every time you do, you release heat and steam, extending the cooking time. After 8 hours, the brisket should be fork-tender; the meat will feel like it's about to collapse when you prod it. The kitchen will be filled with a deep, savoury aroma.

Rest and Shred (or Slice): Carefully lift the brisket from the slow cooker onto a cutting board. Let it rest, loosely tented with foil, for 15 minutes. This allows the juices to redistribute. You can then slice it against the grain for beautiful slices, or shred it with two forks for a more rustic texture. The meat will be impossibly tender, with a rich, dark colour.

Make the Gravy (Optional): Strain the cooking liquid through a sieve into a small saucepan, discarding the onions and herbs. Bring to a simmer. If you'd like a thicker gravy, whisk in the cornflour slurry and cook for 2-3 minutes until the sauce thickens and turns glossy. Taste and adjust seasoning.