Preheat oven to 325°F.
Pat the brisket dry with paper towels, and season on both sides with salt and pepper.
Add oil to a heavy pot on the stovetop. Sear the brisket on each side over medium-high heat.
Add the broth and the soy sauce to the pot and bring to a boil.
Add the garlic, ginger, cilantro, aniseed, 1/4 tsp. ground pepper, and the sugar. Stir to dissolve the sugar, cover, transfer to the oven, and cook for 2–1/2 hours, or until the meat is fork tender, but not falling apart.
Transfer the meat to a shallow baking dish and cover with tightly with foil or a lid while you finish the sauce. Strain the sauce through a mesh sieve and return to the pot. Return pot to the cooktop, and bring to a rapid boil, uncovered. Let it reduce to about half, until it starts to become syrupy.
Slice meat across the grain. Spoon reduced sauce over meat and serve.
This cooks best in large dutch oven or heavy stockpot with a tight-fitting lid.
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