Combine ingredients for spice rub.

Pat dry the brisket and rub on all sides with the spice rub.

Marinate for at least 20 minutes or up to 24 hours in advance.

Preheat your oven to 325 degrees Fahrenheit.

Heat on high a large pan, add a couple tablespoons of neutral oil and sear the brisket on all sides till browned.

Remove the brisket from the pan, lower the heat to medium and add the onions.

Cook them till caramelized and add date syrup, soy sauce one and chicken stock till the mixture starts to thicken.

In an oven proof dish place the brisket and the sauce, cover tightly and place into your preheated oven.

Cook for two hours.

Once the brisket reaches room temperature I like to place it in the fridge overnight so I can slice it the next day as neatly and as thinly as possible.

To reheat just place the meat in a 300 degree oven for 45 minutes.