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Season brisket well with salt and pepper. Combine paprika, garlic powder and cumin in a small bowl and rub all over beef. Heat oil in a large frypan and brown beef well on both sides, then transfer to the bowl of a slow cooker.
Combine remaining ingredients in a small jug with any leftover spice mixture. Pour over brisket in the slow cooker. Cover with lid and cook on high for 5-6 hours until very tender, basting occasionally with sauce. Remove to a plate and allow to rest. Remove excess sauce from slow cooker, draining off any fat. Serve brisket in thick slices, cut across the grain, with sauce spooned over.