Brown the beef brisket by seasoning generously with salt and searing in a large pot over medium-high heat for 3-4 minutes on each side until browned.

Combine beef stock, red wine, soy sauce, rice wine vinegar, maple syrup, chopped onion, garlic, star anise, and cloves in the pot. Bring to a boil, cover, and simmer gently for about 4 hours until fork-tender.

Chop the white radish, carrot, potato, and spring onions into 5mm squares. Fry the potato in a large skillet for about 3-4 minutes until beginning to soften, then add carrot and spring onions, cooking for another 5 minutes.

Remove the brisket, shred it, and strain the cooking liquid. Return the strained liquid to the pot, mix cornflour with water to create a paste, and stir into the strained stock until thickened.

In a large mixing bowl, combine shredded beef with sautéed vegetables and thickened gravy. Season to taste.

Preheat oven to 180°C (350°F), grease a muffin tin, roll out pastry, cut circles, and line muffin cups. Fill with beef mixture, top with pastry lids, pinch edges to seal, and brush with egg wash.

Bake for 30-35 minutes until golden brown. Cool slightly before serving with heated spiced gravy.