Stir in the balsamic vinegar (or red wine for a richer flavor), brown sugar, tomato paste, and Worcestershire sauce to the deglazed pan. Let it simmer for 2 minutes, allowing the flavors to meld.
Slow Cook to Tenderness (8-10 hours):
Pour the flavorful liquid mixture from the skillet over the brisket in the slow cooker.
Add the bay leaves and a few sprigs of fresh thyme on top of the brisket.
Cover the slow cooker and cook on low for 8-10 hours, or until the brisket is fork-tender. The low and slow cooking allows the meat to become incredibly tender and juicy.
Rest and Serve (optional):
Once cooked, turn off the slow cooker and let the brisket rest for a while before slicing. This allows the juices to redistribute throughout the meat for an even more flavorful experience.
Slice the brisket against the grain for maximum tenderness. Serve with the flavorful cooking juices from the slow cooker, strained if you prefer a smoother sauce.
