1. Make the braai sauce: 1 x full recipe (+ video) and pour it into the slow cooker. Add the water and mix the sauce. Place the lid on the slow cooker and set to LOW.
2. Prep: In a small bowl mix the paprika dry rub and cumin.
3. Season: Generously season the beef brisket all around with salt, pepper and then add the spice mix from the above step. Be sure to coat the whole brisket.
4. Slow Cook: Place the beef brisket into the slow cooker over the sauce. Place the lid back on, leave it on LOW setting and slow cook for 8 to 10 hours or until the meat is fall-apart tender.
5. Preheat the Oven: In the last 15 to 20 minutes of the slow cooker beef, preheat the oven to 200 C / 400 F.
6. Roast: When the meat has finished slow cooking, transfer the beef to a roasting tray. Drizzle with olive oil and oven roast for 15 minutes.
7. Rest the Brisket: Remove the brisket from the oven and let it rest for 10-15 minutes before pulling-apart using 2 forks it's so tender!
8. Serve: Serve with roasted vegetables (if roasted) and braai (barbecue) sauce.

Roasted Vegetables

1. In roughly the last hour of the slow cooker beef brisket, place the prepared vegetables (salt, pepper and vegetable seasoning) into a roasting tray and drizzle with olive oil to coat. Bake in a preheated oven for 45 minutes or until tender when pierced with a fork.
2. Carve: Serve the roasted vegetables with the brisket and sauce.