Position a rack in the middle of the oven and preheat to 350 degrees.
Using paper towels, pat the brisket dry and season both sides with salt and pepper.
Heat 3 tablespoons of the canola oil over medium-high heat in a large, ovenproof pot with a tight-fitting lid, such as a Dutch oven.
Add the brisket, fat-side down, and sear on both sides until golden brown, about 5 minutes per side.
While the brisket is cooking, combine the pears, soy sauce, hoisin, and rice wine vinegar in a blender and purée.
Season with salt and pepper, to taste, and set aside.
Remove the brisket from the pot and set aside on a platter to rest.
Heat the remaining canola oil over medium-high and add the onions.
Season with salt and pepper, to taste and cook, stirring periodically, until the onions are soft and caramelized, about 15 minutes.
Add the ginger, garlic, and spices and cook, stirring, until fragrant, about 30 seconds to 1 minute.
Add the brisket and its juices back to the pot with the puréed pear mixture and beef broth.
Cover and bring to a boil over high heat.
Once boiling set the pot in the oven and bake for 3 hours, stirring the cooking liquid once or twice.
After 3 hours, add the carrots, daikon, and brown sugar and stir, making sure the vegetables are submerged as much as possible in the cooking liquid.
Return the pot to the oven and cook until the meat and vegetables are tender, about 1 hour more.
Transfer the brisket to a cutting board and tent with foil.
Using a slotted spoon, transfer the carrots and daikon to a dish and keep warm.
Strain the braising liquid to remove the cloves and star anise, then return to the pot and simmer until slightly thickened, about 10 minutes.
Cut the brisket against the grain and serve on a platter with the vegetables and braising liquid spooned on top.
Garnish with toasted sesame seeds and whole cilantro leaves.