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Preheat the oven to 325°. Heat a cast-iron skillet over high heat. Place the ginger and onions in the pan and cook, turning as needed, until well charred, 6 to 8 minutes. Set aside.
In a 5½-quart Dutch oven, heat the oil over medium-high heat. Rub the brisket completely with the five-spice powder and season with salt and pepper. Sear the brisket, turning as needed, until golden brown, 5 to 7 minutes. Transfer the brisket to a plate.
Add 1 cup of the stock to deglaze the pan, and then return the charred vegetables and seared brisket to the pan. Add the remaining ingredients. Bring the liquid to a simmer, then cover the pot and place it in the oven. Cook until fork tender, 3 to 3½ hours.
Transfer the brisket to a cutting board and thinly slice against the grain. Divide between plates, pouring some of the braising liquid over each, then serve.