Get ready for a bold, flavor-packed meal with this Jamie Oliver Sichuan Pepper Beef Brisket. It’s slow-cooked until tender, infused with warm Chinese 5-spice and zingy citrus, and finished off with crunchy cucumber, vermicelli noodles, and toasted sesame seeds. I made this on a cool evening, and wow—it hit all the right notes: comforting, punchy, and super satisfying. (inspired by Jamie Oliver)

Ingredients Needed

For the Brisket Marinade & Sauce:

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
4 tsp Chinese 5-spice
Olive oil
Sea salt & black pepper

For the Beef:

1kg / 2.2lb higher-welfare brisket, unrolled

To Serve:

1 cucumber
2 tbsp red wine vinegar
6 nests of vermicelli rice noodles (300g / 10.5oz)
½ bunch (15g / ½oz) fresh coriander
2 tbsp toasted sesame seeds

How To Make Jamie Oliver Sichuan Pepper Beef Brisket

Prep the Oven: Start by preheating your oven to 140°C/275°F/gas 1. This is a low and slow roast, so you want that gentle heat from the start.
Build the Flavor Base: Roughly chop the red onions and place them in a high-sided roasting tray. Halve the oranges, squeeze in all the juice, then finely chop the garlic and ginger and scatter those in. Add the soy sauce, balsamic vinegar, and honey. Give everything a good mix.
Season the Brisket: Grind your Sichuan peppercorns using a pestle and mortar. Mix them with the Chinese 5-spice, a good pinch of salt and pepper, and a drizzle of olive oil. Rub this all over the brisket, then lay the meat on top of your onion mixture.
Slow Roast: Cover the tray tightly with foil and roast for 3 hours. The meat should pull apart easily when done. Check once or twice during cooking and add a splash of water if it’s looking dry.
Prep the Toppings: While the beef cooks, slice your cucumber into rounds and toss with a pinch of salt and red wine vinegar. Set aside to pickle slightly. Cook your vermicelli noodles according to the package instructions, drain, and fluff with a fork.
Shred and Serve: Once the brisket is done, let it rest for 10 minutes. Then shred it with forks directly in the tray, mixing it through the softened onions and juices. Plate it up over the noodles, top with pickled cucumber, fresh coriander leaves, and a generous sprinkle of toasted sesame seeds.

Why I Love This Recipe

This recipe is such a showstopper but also really doable. I made it for a Saturday night dinner with friends, and it was devoured in minutes. The meat is fall-apart tender, and the combination of spices and citrus gives it such a unique twist. It’s also really flexible—you can serve it with rice or even tuck it into bao buns!

Recipe Tips

Grind the peppercorns finely to release their numbing heat and flavor fully.
Cover that tray tight! You want all the steam to keep the meat juicy.
Check the sauce halfway through to avoid it drying—add water if needed.
Rest the meat for at least 10 minutes before shredding—it makes a difference.
Use fresh noodles or don’t over-soak dried ones to avoid mushy texture.

How To Store And Reheat Jamie Oliver Sichuan Pepper Beef Brisket

Refrigerate: Cool completely and store in an airtight container with juices. Lasts up to 3 days in the fridge.
Freeze: Portion the cooled brisket and juices into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge.
Reheat: Add to a pan with a splash of water or the saved juices. Heat over medium-low, stirring until warmed through—about 5–7 minutes.

FREQUENTLY ASKED QUESTIONS

Can I make this in a slow cooker?
Absolutely! Sear the brisket first, then cook everything on low for 8 hours.
What if I can’t find Sichuan peppercorns?
You can substitute with black pepper, but you’ll miss that tingly effect. Try adding a dash of white pepper for heat.
Can I serve this with rice instead?
Yes! Rice works great—especially sticky jasmine or brown rice.
How spicy is this dish?
It’s not hot-spicy—it’s more aromatic and warming with a little tingle from the peppercorns.
Can I prep this ahead?
Totally. You can cook the brisket a day ahead and reheat it gently before serving.

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 Sichuan Pepper Beef Brisket

Course: Dinner

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

704

kcal

This bold and aromatic Jamie Oliver dish features tender brisket slow-cooked with Sichuan pepper and Chinese spices—perfectly balanced with citrus, soy, and served over noodles for comforting indulgence

Ingredients

2 red onions
2 oranges
4 garlic cloves
4cm ginger
2 tbsp soy sauce
2 tbsp balsamic vinegar
2 tbsp honey
4 tsp Sichuan peppercorns
1kg brisket
4 tsp Chinese 5-spice
Olive oil
Salt & pepper
1 cucumber
2 tbsp red wine vinegar
6 vermicelli noodle nests
½ bunch coriander
2 tbsp sesame seeds

Directions

Preheat oven to 140°C/275°F.
Mix onions, juice of oranges, garlic, ginger, soy, vinegar, and honey in a tray.
Season brisket with ground peppercorns, 5-spice, salt, pepper, and olive oil. Place on top of onion mix.
Cover with foil, roast 3 hours, adding water if needed.
Pickle cucumber with salt and vinegar. Cook noodles.
Shred beef, mix with tray juices.
Serve with noodles, cucumber, coriander, and sesame seeds.