5- to 6-pound brisket (2nd cut brisket preferred)

1 tablespoon canola or other high heat oil

12 ounces cola

1 cup mirin

1 cup sake

1 cup Gefen Soy Sauce

1 cup Manischewitz Chicken Broth or other chicken stock

1 daikon radish, peeled and cut into 1 inch cubes

2 carrots, peeled and cut into 1 inch cubes

2 Gefen Cinnamon Sticks

1 piece star anise

1 teaspoon Szechuan peppercorn (if unavailable, replace with pink peppercorn and orange zest) 

2 sprigs fresh thyme

3-4 pieces sliced bone marrow, roasted in oven at 400 degrees Fahrenheit for 10 minutes  

2 eggs

1 cup farina (cream of wheat) 

1 teaspoon salt 

1 pinch baking soda

1/4 cup chopped chives

2 tablespoons chicken fat or oil

1 Asian pear, peeled, cored, and cut into 1-inch cubes

1/4 cup Gefen Honey

2 tablespoons sake

1 teaspoon yellow mustard seeds 

1 pinch Tuscanini Sea Salt