Instructions:

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Pre-heat a slow cooker

Remove any binding/string from the brisket and sear in a hot pan until dark all the way around, then add the stout and bring quickly to the boil and boil for 1 minute.

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Transfer the beef and the liquid to the slow cooker, add the brown sugar (stirring into the liquid) and season with some freshly ground black pepper.  Slow cook for 6-8 hours until tender.

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Remove any excess liquid and place in a saucepan and boil until reduce to a thick sauce.  Pour the sauce over the brisket, then with two forks gently shred the beef ensuring it is mixed with the sauce.

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I love this served in stotties with my quick pickled red onion, but just as perfect with pasta or mashed potatoes and veg!