Step 1

Rub brisket generously in Chinese 5 spice. Marinate for up to 8 hours if possible or overnight.

Step 2

Heat frypan to medium-high & oven to 160°C. Oil the brisket, then sear until the outside is golden. Transfer to a deep baking dish or slow cooker with ginger, water, soy & spring onions. Cover with a tight seal & cook for 4 hours until tender.

Step 3

Add the sticky glaze ingredients to a small saucepan & bring to the boil. Lower heat & simmer until reduced & sticky, about 5 minutes.

Step 4

Cut the bok choy in half, bring a saucepan of water to boil, blanch bok choy for 30 seconds & remove.

Step 5

Heat a frypan to a high heat, add sesame oil & honey, then bok choy cut side down & allow to caramelise.

Step 6

To serve, remove brisket from baking dish, & pour over sticky glaze. Slice into thick slices, serve with honeyed bok choy & steamed rice if desired.