I have a beef brisket joint and a slow cooker...

[Tournament]

and I've been overthinking/researching it and am thoroughly confused.

What is the definitive thing to do with it and do I really need to brown the meat and veg first?

brisket, onions, carrots, bay leaf, thyme, perhaps a stock cube and a half a bottle of red wine

no need to brown anything

oh, and a few cloves of garlic

if you don't want to use red wine, water will be fine

That's perfect Unchartered. How long? High/low?

Bung in the sc, no Browning and voila meltingly soft beef.

dunno about the timing, my s-c has one setting - on!

as long as it's well tied i'd give it about 2 hrs per kg on low

don't let it cool in the cooking liquor though, take it out and wrap firmly in tin foil to rest about 20 mins to make it easier to carve

www.jamieoliver.com/recipes/member-recipes/Brisket%20of%20beef%20with%20delicious%20gravy/1220

This is my favourite ever brisket recipe. Not specially for slow cookers so you'd have to adjust the liquids but highly recommended! You don't have to brown it.

I put it in the slow cooker with no liquid and don't brown it and rub it with a packet mix of chilli or fajita seasoning. Add a tin of canellini / kidney beans when its done and you have delicious beef for chilli or wraps. I cook it for ages so it is pulled pork consistency - you wouldn't be able to carve it. the let overs make a really good ragu for pasta too.

That sounds lovely angel. I don't have a packet mix, but I have a decent range of dried herbs and spices. what do you reckon I need to use?

Ooh, chilli powder if you like it hot, paprika, garlic powder, cumin, ground coriander, black pepper, salt - any or all of the above!