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1
First of all take all of the dry ingredients except the star anise and the sugar and grind in a pestle and mortar or use a spice grinder.
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2
Take this mixture and rub it thoroughly into your joint of brisket.
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3
In a deep bowl big enough to take the joint, pour in three quarters of the wine, a splash or two of the whisky, the soy sauce and the balsamic vinegar.
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4
Put the beef in the marinade, cover and leave it for a day in the fridge turning it as regularly as you can.
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5
If you do not have as long as a day, don't panic, just leave it for as long as you can - even if it is just for an hour.
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6
In a large pan, put the meat and the marinade along with the beef stock and bring it to simmering point.
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7
Adjust the heat to maintain a gentle simmer for around 3 - 3 1/2 hours or until the meat is soft and tender.
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8
During this time, make sure the liquid does not get too low and keep topping up with extra water if necessary.
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9
Pre-heat your oven to 200C/ gas mark 6.
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10
In another saucepan, gently heat the whisky with the maple syrup, brown sugar and some of the liquor from the meat.
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11
Thicken with a little cornflour to create a glaze.
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12
Take the beef out of the liquor and put it into an oven proof dish.
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13
Pour some of the glaze over the meat and slip it into a very hot oven for about 15 to 20 minutes.
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14
Use the rest of the glaze, add the last of the wine and the meat liquor and heat till bubbling and reduce down to make a gravy.
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15
Take the meat out of the oven, let it stand for a few minutes before carving the tender slices onto a platter.
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16
Drizzle a little gravy over the beef and put the rest into a jug for people to help themselves.
