This easy Sichuan Pepper Beef Brisket by Jamie Oliver is slow-cooked until tender, packed with bold Chinese 5-spice and tangy citrus flavors. Served with vermicelli noodles, crunchy cucumber, and toasted sesame seeds, it’s a comforting yet fresh meal. You can swap the noodles for rice or add extra veggies for a flexible, delicious dish.
Ingredients Needed
- 2 large red onions
- 2 oranges
- 4 cloves of garlic
- 4cm / 1½-inch piece of ginger
- 2 tbsp low-salt soy sauce
- 2 tbsp balsamic vinegar
- 2 tbsp runny honey
- 4 tsp Sichuan peppercorns
- 1kg / 2.2lb higher-welfare brisket, unrolled
- 4 tsp Chinese 5-spice
- Olive oil
- 1 cucumber
- 6 nests of vermicelli rice noodles (300g / 10.5oz total)
- ½ a bunch (15g / ½oz) of coriander
- 2 tbsp toasted sesame seeds
How To Make Sichuan Pepper Beef Brisket
- Preheat the oven: Preheat the oven to 140°C/275°F/gas 1.
- Prepare the base: Peel and roughly chop the onions, then place them in a small high-sided roasting tray. Halve the oranges, squeeze in the juice, and scatter in the finely chopped garlic and ginger. Drizzle in the soy sauce, balsamic vinegar, and honey, then mix everything together.
- Season the brisket: Grind the Sichuan peppercorns in a pestle and mortar until fine. Rub all over the brisket with the Chinese 5-spice, a pinch of sea salt, black pepper, and a little olive oil.
- Roast the brisket: Place the meat on top of the onions, cover tightly with foil, and roast for 3 hours until tender and easy to pull apart. Add splashes of water occasionally if needed to prevent drying out.
- Prepare the cucumber: Finely slice the cucumber into rounds, then toss with a pinch of salt and 2 tbsp red wine vinegar.
- Cook the noodles: Rehydrate the vermicelli noodles according to the packet instructions, then drain well.
- Shred the beef: Remove the tray from the oven and discard the foil. Use forks to pull apart the brisket, tossing it back into the onions and tray juices.
- Serve: Plate up the shredded beef with the noodles, cucumber, picked coriander leaves, and toasted sesame seeds. For extra freshness, add interesting cress or delicate seasonal leaves.
Recipe Tips
- Grind the Sichuan peppercorns finely: This helps release their unique numbing flavor and ensures even seasoning on the brisket.
- Cover the brisket tightly with foil: This traps steam, keeping the meat moist and tender while slow-cooking.
- Check the brisket halfway through cooking: If the pan looks dry, add a splash of water to keep the sauce from burning.
- Let the beef rest before shredding: Resting for 10 minutes helps the juices settle, making the meat more flavorful.
- Use fresh noodles for better texture: If using dried vermicelli, don’t over-soak them, or they’ll become mushy.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover brisket cool to room temperature. Store it in an airtight container with its juices and keep it in the fridge for up to 3 days.
- Freeze: Once cooled, place the brisket and juices in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Heat a pan over medium-low heat, add the brisket with some juices or a splash of water, and stir occasionally for 5–7 minutes until hot.
Nutrition Facts
Serving Size: 1 serving
- Calories: 704
- Total Fat: 31.2g
- Saturated Fat: 11.8g
- Total Carbohydrate: 68.3g
- Dietary Fiber: 1.2g
- Sugars: 15.2g
- Protein: 36.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Georgia Roast Chicken Recipe
- Jamie Oliver Blackened Fish Tacos
- Jamie Oliver Chicken & Mushroom Bake
- Jamie Oliver Cauliflower Cheese Lasagne
Jamie Oliver Sichuan Pepper Beef Brisket
Description
This easy Sichuan Pepper Beef Brisket by Jamie Oliver is slow-cooked until tender, packed with bold Chinese 5-spice and tangy citrus flavors. Served with vermicelli noodles, crunchy cucumber, and toasted sesame seeds, it’s a comforting yet fresh meal. You can swap the noodles for rice or add extra veggies for a flexible, delicious dish.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 140°C/275°F/gas 1.
- Prepare the base: Peel and roughly chop the onions, then place them in a small high-sided roasting tray. Halve the oranges, squeeze in the juice, and scatter in the finely chopped garlic and ginger. Drizzle in the soy sauce, balsamic vinegar, and honey, then mix everything together.
- Season the brisket: Grind the Sichuan peppercorns in a pestle and mortar until fine. Rub all over the brisket with the Chinese 5-spice, a pinch of sea salt, black pepper, and a little olive oil.
- Roast the brisket: Place the meat on top of the onions, cover tightly with foil, and roast for 3 hours until tender and easy to pull apart. Add splashes of water occasionally if needed to prevent drying out.
- Prepare the cucumber: Finely slice the cucumber into rounds, then toss with a pinch of salt and 2 tbsp red wine vinegar.
- Cook the noodles: Rehydrate the vermicelli noodles according to the packet instructions, then drain well.
- Shred the beef: Remove the tray from the oven and discard the foil. Use forks to pull apart the brisket, tossing it back into the onions and tray juices.
- Serve: Plate up the shredded beef with the noodles, cucumber, picked coriander leaves, and toasted sesame seeds. For extra freshness, add interesting cress or delicate seasonal leaves.
Notes
- Grind the Sichuan peppercorns finely: This helps release their unique numbing flavor and ensures even seasoning on the brisket.
- Cover the brisket tightly with foil: This traps steam, keeping the meat moist and tender while slow-cooking.
- Check the brisket halfway through cooking: If the pan looks dry, add a splash of water to keep the sauce from burning.
- Let the beef rest before shredding: Resting for 10 minutes helps the juices settle, making the meat more flavorful.
- Use fresh noodles for better texture: If using dried vermicelli, don’t over-soak them, or they’ll become mushy.
Jamie Oliver Sichuan Pepper Beef Brisket