Pat dry the beef brisket and season all over with salt and pepper.

In a large fry pan, over medium heat, add 1 tablespoon of olive oil and cook the beef for 4-5 minutes on each side until browned all over.  Set aside.

Add the remaining oil, onions and garlic to the pan and cook, stirring, for 4–5 minutes or until softened.

Place the onions, garlic and beef into the slow cooker.  Add the stock and sauces, then cook for 6 hours on low with lid on.  Turn the beef after 3 hours to ensure it cooks evenly.

Allow to rest on warm for 20 minutes and then shred using two forks.

Cook polenta as per packet instructions.  (for creamy, soft polenta double the liquid measurements and replace water for cream when cooking)

Serve beef spooned over polenta and garnished with parsley.