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1
In a small skillet, lightly toast 1/2 teaspoon of the peppercorns, 1/2 teaspoon of the coriander, and 1/2 teaspoon of the mustard seeds over medium heat until fragrant, about 3 minutes.
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2
Grind in a spice mill.
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3
Put the ground spices in a large pot and add the pepper flakes, allspice, cloves, mace, ginger, bay leaf, cinnamon stick, kosher salt, pink salt, granulated sugar, brown sugar, honey, garlic, and 4 quarts water. Bring the brine to a simmer, stirring until the salt and sugar are dissolved. Remove from the heat and let cool to room temperature. Transfer the brine to a vessel large enough to hold it and the meat-which will be added later- and refrigerate until chilled.
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4
Put the brisket in the brine and weight it down (with a plate and tomato cans, for example) to keep it completely submerged. Cover and refrigerate for 5 days. Remove the brisket from the brine, rinse it, dry it, and put it on a large platter. Discard the brine. In a spice mill, process the remaining peppercorns, coriander seeds, mustard seeds, and the fennel seeds. Transfer the spices to a small bowl and mix well. Coat the brisket with the spice mixture and sprinkle the shiro dashi over it. Cover the platter and refrigerate for about 12 hours.
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5
Preheat the oven to 250u00b0F.
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6
Put the brisket on a rack in a roasting pan. Add a cup of water to the pan and tightly cover the pan with aluminum foil. Cook the brisket until it reaches 165u00b0F on a meat thermometer, 3 to 4 hours. (If you don't have a thermometer, the brisket is ready when it is very tender.) Let the meat rest for at least 2 hours at room temperature, or cover and refrigerate overnight. To serve, transfer the pastrami to a cutting board and cut against the grain into thin slices. The pastrami will keep, tightly covered, in the refrigerator for up to a week.
