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Nothing special .. dry rub brisket with sea salt pepper, little smoked paprika overnight, fry and seal, take out of pan and fry off carrots, celery, onions, garlic, add the brisket back, evaporate wine add 2x knorr beef stock pots, some water, tomato puree, sherry vinegar, big bunch of basil. Today I added a small bowl of barley to increase the quantity as I didn't want to shell out for a bigger piece of meat and the massive marrow bone (99p at waitrose). I have 4 meals now. About £2 a meal including pasta.
I haven't acquired a slow cooker yet so I just chucked this in the oven at 180/200 for 3 hours.
The marrow added flavored fattiness to it and the bone made it slightly gelatinous. Going to do this with every beef slow cook recipe now.