Heat the oil in the same hot pan or slow cooker and fry the brisket for 5-7 mins until golden brown on all sides. Tip in the spice paste and stir, frying for 2-3 mins until fragrant. Transfer to the slow cooker if you’ve used a pan. Pour over enough beef stock to cover the meat, then add the bay leaves and cover with the lid. Cook on low for 6-8 hrs until the meat is tender and shreds easily using two forks. Simmer, uncovered, for an extra 30 mins to reduce the sauce if needed. Check for seasoning.
