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Season the beef with salt and ground black pepper. Leave the string in place to hold it together.
Heat a drizzle of oil until spitting hot in a large non-stick pan. Place the beef in the pan and flash fry it for around 3 minutes, or until sealed.
Remove the beef from the pan.
Place the onion in the beef fat and fry for 5 minutes until soft. Stir in the flour and honey on the heat for a minute, before adding the wine to the pan. Stir until hot and thick.
Place the hot beef stock in the slow cooker. Whisk in the red wine onions.
Stir in the mustard, carrots, Thyme leaves and a bay leaf. Season with salt and pepper.
Place the brisket in the stock, arranging the carrots and onion around it. Place the lid on the slow cooker.
Cook for 7 hours on low. Discard the bay leaf. Remove from the slow cooker. Wrap in foil and leave to rest for 30 minutes.
Cut the string off the beef and discard before slicing.
Make the gravy. Use a hand blender to blitz the stock until smooth.
In a mug, combine beef gravy granules. Add 50-80ml of boiling water. Stir until thick and dissolved.
Whisk it into the stock, season with salt and pepper and allow to thicken and cool a little before serving.