Preheat the oven to 325 degrees Fahrenheit.

Season the brisket with salt and pepper on both sides.

Heat up a braising pan on medium-high heat and add a quarter cup of oil. Place the brisket in the pan and sear all sides until you have a golden brown crust. Remove the brisket and set aside.

Cook off the alcohol, and then place the brisket back into the pan. Be sure that  it has enough liquid to almost cover the meat; if not, add unsalted beef stock.

Cover and roast in the oven for 3 hours until the brisket is fork tender.

Remove brisket and place onto a cutting board. Strain vegetable from braising liquid. Remove excess fat from braising liquid and reduce liquid on stove top until desired consistency.

Slice brisket across the grain and sauce with wine and honey reduction. Garnish with rosemary and parsley.

Add onions, fennel and celery to the pan. Brown the vegetables, then add garlic and ginger and sweat for one minute. Add sugar, cook until it melts, then add orange juice, honey, red wine, bay leaf, cinnamon, star anise and chili.