Preheat the oven 325 degrees F.
Season the brisket with salt and pepper on both sides.
Heat up the braising pan on medium-high heat and add ¼ cup of oil. Place the brisket in the pan and sear all sides until you have a golden brown crust. Remove the brisket and set aside, add onions, fennel and celery to the pan. Brown the vegetables, then add garlic and ginger, sweat for one minute. Add sugar, cook until it melts, then add orange juice, honey, red wine, bay leaf, cinnamon, star anise and chili.
Cook off the alcohol, place brisket back into pan. Be sure that has enough liquid to almost cover the meat, if not, add unsalted beef stock.
Cover and roast in the oven for 3 hours until the brisket is fork tender.
Remove Brisket, place onto a cutting board. Strain vegetable from braising liquid. Remove excess fat from braising liquid and reduce liquid on stove top until desired consistency.
Slice Brisket across the grain and sauce with wine and honey reduction, garnish with rosemary and parsley.