Ingredients
3 tbsp soft brown sugar or honey 
½ tsp crushed chillies 
Juice of ½ lime 
450ml master stock 
1 tbsp hoisin sauce 
1kg beef brisket 

For the Master Stock  
2 litres of chicken stock 
150ml dark soy sauce 
150ml light soy sauce 
100ml shaoxing rice wine 
2 star anise 
2 cinnamon sticks 
½ tsp Szechuan peppercorns 
1 heaped tbsp rock sugar 
2 pieces tangerine peel or 2 tbsp tangerine chips 
2 cloves 
½ tsp white peppercorns 
80g ginger 
4 spring onions 
4 garlic cloves 
1 black cardamom pod 
1 tsp sesame oil

Method
Put all the ingredients for the master stock into a very large saucepan, bring to the boil and then simmer for 25 minutes.  The saucepan needs to be large enough for your stock and your beef. 

Meanwhile put the beef into a large saucepan of cold water and bring to the boil.  Lower the heat to medium and cook for 10 minutes.  This step is important as it pulls the impurities out of the beef.  After the 10 minutes, take out of the water carefully and put the beef into the master stock, reduce the heat to low and cook for 4 hours.  Keep an eye on the beef as you may need to top up with water to ensure the beef stays under the liquid.  The top of the liquid should just have a little movement, it should not be boiling or simmering. 

After 4 hours take your beef out of the liquid and leave until just cool enough to handle. 

While the beef is cooling make your sticky sauce.  Put all of the rest of the ingredients into a large pot, bring to the boil and cook on medium high until it is thickish and sticky.  This took me 10 minutes. 

Cut your beef into large bite sized chunks and put into your sauce.  Carefully coat each piece of meat with sauce.  Serve with jasmine rice and stir fried pak or bok choi. 

The idea of a master stock is to make it then use it to poach with and then you keep it to re-use it again and again (think sour dough starter).  The deep rich flavours will develop over time and it improves with age.  You can either keep in the fridge for a week or freeze it.  Always boil before using when you first reuse it.