Add the sugar and corn syrup to a medium-sized saucepan and turn on heat to medium-high. Mix sugars and allow to caramelize and begin to turn color.
Add the red verjus and vinegar to deglaze and stir. Add the remaining ingredients and cook on medium-low heat for about one hour, long enough for the liquid to reduce by about half and darken in color.
Season the brisket tip with salt. Heat 3 tablespoons of oil in a large pot on high, once hot add the brisket and sear on all sides.
Once it is seared add in the beef stock, worcestershire sauce, ginger, bay leaves, garlic, verjus and anise. Cover the pot with the lid and place in the oven for 3-4 hours.
Remove from oven and slice. Serve on a platter and garnish with chervil tarragon and parsley