Preheat your oven to 160°C/Fan 140°C/Gas 3. Unwrap the meat and allow to come to room temperature. Dissolve the stock cube in 500ml boiling water.
Peel and finely grate the ginger, turmeric and garlic. Scrape into a small bowl. Add 1 tbsp garam masala and 1 tbsp olive oil. Add a good pinch of salt and a crack of pepper. Mix to a paste.
Place the brisket into a medium-sized roasting tin. Using a sharp knife, make small cuts all over the brisket. Rub the aromatic paste all over, pushing some into the cuts and rolls of the meat.
Have the chilli lengthways and nestle it alongside the spiced brisket. Pour the beef stock around the brisket. Cover the beef with a double layer of foil. Slide into the oven and roast for 4 hrs. Turn the brisket over halfway through. When done, remove the brisket from the oven and leave it to one side to rest for 30 mins.
Roughly chop the chervil. Halve the pomegranate. Hold one half cut-side down in the palm of your hand over a bowl. With a wooden spoon, tap the pomegranate. The seeds should fall through your fingers into the bowl. Repeat with the other half.
Lift the brisket out of the roasting tray. Thinly slice or shred it. Spoon over some of the spiced cooking juices. Scatter the chervil and pomegranate seeds over liberally to serve.