Heat your oven to 220°C/Fan 200°C/Gas 7. Unwrap the brisket and leave it to get to room temperature. Line an ovenproof pot or roasting tin with a double layer of foil large enough to fully wrap around the meat (but leave the meat uncovered for now).
Peel and crush 1 garlic clove. Mix with 1 tsp sea salt, 1 tsp freshly ground pepper and a pinch or two of cayenne pepper (it’s spicy, so use as much as you prefer). Rub this all over the meat. Set it in the lined pot or dish. Roast on the top shelf of your oven for 30 mins or till nicely coloured.
Peel and crush the remaining garlic clove. Add it to a pan with the passata, 200ml boiling water and 1 tbsp smoked paprika. Boil till it’s reduced by half. Swirl in the honey.
Remove the brisket from the oven. Pour over the smoked paprika barbecue sauce. Pull up the sides of the foil to fully cover the meat. Pop a lid on your pot if it has one. Lower the oven temperature to 150°C/Fan 130°C/Gas 2. Return to the oven for 3 hrs or till the meat is tender.
Let the meat rest for at least 30 mins before carving. Serve with the barbecue sauce.
Brisket is a cut of beef that run from bottom of the neck down and under the ribs. It's best cooked slowly to tenderise the meat and it's also a great cut for making pastrami.