Put a large, deep, lidded pan over a medium heat. Season the beef brisket with salt, then coat with the flour. Pour 2 tbsp of the vegetable oil into the pan and brown the beef in batches until deeply golden. Remove the beef from the pan and set aside.

Pour in the remaining oil, then add the onions and garlic, scraping up any caramelised bits from the bottom of the pan. Season well. Cook for 15 mins, stirring often until beginning to turn golden. Add the cinnamon and fennel. Cook for 3-4 mins more, then add the beef stock and chipotle paste. Bring to the boil, return the beef to the pan, then reduce the heat to low.

Put the lid on slightly ajar and cook for 2-3 hrs, stirring occasionally until the meat is very tender and the sauce is glossy. Remove the lid for the last 10 mins if you need to reduce the sauce. Stir in the dark soy sauce.

To make the chimichurri, mix all the ingredients together, only adding the sugar if you find it too acidic. Season with salt. Serve the beef with plenty of chimichurri and crispy fried potatoes, if you like.