Heat oven to 140C/275F (fan).

Heat oil in a large casserole pan on a high heat. Season the brisket with salt and pepper, place in the pan and then brown on all sides. Take the brisket out of the pan and place on a plate.

Turn the heat down to low, place the sliced onion in, season with salt and pepper and gently cook for 5 minutes, stirring regularly until they've softened.

Whilst the onions are cooking, mix the paprika, cinnamon, cayenne, dark brown sugar, honey and water in a small bowl. Spread half of it over the brisket.

Add the garlic to the onions and give a stir. Allow to cook for 30 seconds, then add the tinned tomatoes, stock, Worcestershire sauce, soy sauce and brown sauce. Bring to the boil and then place the marinated brisket on top. Place a lid on the pan and place in the oven for 3 hours, checking occasionally and adding a splash of water if it starts to look too dry.

After three hours, take it out of the oven and give everything a little stir.

Spread the rest of the marinade on the brisket, sprinkle with the light brown sugar and a pinch of salt and pepper. Turn up the oven to 200C/400F (fan) and cook uncovered for 20-30 minutes until the brisket is dark and sticky looking.

Take out of the oven, sprinkle with a few chili flakes, then leave to cool a little. Shred the meat in the sauce using two forks.

Serve with rice, potatoes or salad and sweet chili jam if you like.