Prepare your spice rub.
Take all the whole spices and roast gently in a pan to release aromatics. Place the toasted spice mixture in a food processor or spice grinder and mix till powder.
Place the brisket in a large enough tray so that it can lie flat, fat side up. Sprinkle ½ of the spice rub on top and massage into the meat. Turn it over and repeat the process. Don’t forget to do the sides as well.
Cover with cling film and leave overnight to marinade.
Take out of the fridge early morning and cool till at room temperature.
Preheat oven to 160C. Place brisket uncovered in the oven for 1 hour.
Remove from the oven after 1 hour, add your beef stock to the bottom of the tray, cover with foil and place back into the oven for another 3 hours. Turn down oven temperature to 140C.
Serve immediately or when cold. Pan juices can be used for a brisket sauce.