Trim off the excess fat on the Brisket and add the lime juice, salt, pepper, chilli powder, turmeric, ginger and garlic paste.
Poke the meat with cloves and add the vinegar
Marinate overnight
Heat some oil and saute the onions and garlic till they caramelize and place in a crockpot
Add a bit more oil to the hot oil and sear the meat on all sides
Place the meat over the onions, add the beef stock and cook for 8 hrs
After 8 hours, refrigerate
The next morning place the meat in an oven proof dish with the onions and potatoes and roast the meat for an hour and let the onions and potatoes go longer till cooked
Scrape the fat out of the meat jus and heat it up till it thickens up a bit
Remove the meat and shred and serve with the caramelized onions, potatoes and jus