Preheat the oven to 140°C, gas mark 1
Rub the brisket with the olive oil, chilli flakes, garlic and seasoning. Brown in a pan on both sides, for approximately 10 minutes. Place in a casserole dish
Mix the pomegranate juice, pomegranate molasses, honey, smoked paprika and season, then pour over the brisket. Cover with a tight-fitting lid or foil and roast for 3 hours
Remove the brisket from the juices and set aside to rest. Reduce the pomegranate sauce on the stove until syrupy. Slice the brisket, pour over the sauce and serve garnished with pomegranate jewels.