SICHUAN PEPPER BEEF BRISKET Recipe

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This Sichuan Pepper Beef Brisket is a tender and aromatic recipe, which is made with Sichuan peppercorns and Chinese 5-spice. It’s the ultimate comfort food recipe, ready in about 3 hours and 30 minutes.

SICHUAN PEPPER BEEF BRISKET Ingredients

A fragrant, savory-sweet blend for a meltingly tender roast.

1kg higher-welfare brisket, unrolled
2 large red onions
2 oranges
4 cloves of garlic
4cm piece of ginger
2 tablespoons low-salt soy sauce
2 tablespoons balsamic vinegar
2 tablespoons runny honey
4 teaspoons Sichuan peppercorns
4 teaspoons Chinese 5-spice
Olive oil
Sea salt and freshly ground black pepper

For Serving:

1 cucumber
6 nests of vermicelli rice noodles (300g total)
½ a bunch of coriander (15g)
2 tablespoons toasted sesame seeds
Red wine vinegar

How To Make SICHUAN PEPPER BEEF BRISKET

A step-by-step guide to this incredibly tender, slow-roasted brisket.

Prepare the Aromatic Base: Preheat the oven to 140°C/275°F/gas 1. Peel and roughly chop the onions and place them in a small, high-sided roasting tray. Halve the oranges and squeeze their juice over the onions. Peel and finely chop the garlic and ginger and scatter them in, then drizzle over the soy sauce, balsamic vinegar, and honey.
Season the Brisket: Grind the Sichuan peppercorns in a pestle and mortar until fine. In a small bowl, mix the ground Sichuan pepper with the Chinese 5-spice, a pinch of sea salt, and black pepper. Rub this spice mix all over the brisket, along with a little olive oil.
Roast Low and Slow: Place the seasoned brisket on top of the onions in the roasting tray. Cover the tray tightly with tin foil and roast for 3 hours, or until the meat is completely tender and easy to pull apart with a fork. Check on it occasionally and add a splash of water if the pan seems to be drying out.
Prepare the Sides: While the brisket roasts, finely slice the cucumber into rounds. Toss with a pinch of salt and 2 tablespoons of red wine vinegar to make a quick pickle. Cook the vermicelli rice noodles according to the package instructions, then drain them well.
Shred and Serve: Remove the tray from the oven. Use two forks to shred and break the tender brisket apart, tossing it back through the delicious, jammy onions and all the tasty juices in the tray. Serve the shredded beef with the noodles, pickled cucumber, fresh coriander leaves, and a sprinkle of toasted sesame seeds.

Recipe Tips

For the most tender, aromatic brisket every time.

How to get the most tender brisket? The secret is cooking it low and slow. Roasting the brisket for 3 hours at a very low temperature allows the tough connective tissues to break down, resulting in meat that is meltingly tender and pull-apart soft.
What are Sichuan peppercorns? They aren’t related to black peppercorns. They have a unique citrusy aroma and create a tingly, numbing sensation in the mouth known as “málà.” They are a key ingredient in Sichuan cuisine and provide a flavor you can’t get from any other spice.
Can I make this ahead of time? Absolutely! Braised dishes like this one are often even better the next day as the flavors have more time to meld. You can cook it completely, let it cool, shred the meat in its sauce, and store it in the refrigerator. Reheat gently on the stovetop.
Why cover the roast with foil? Tightly covering the roasting tray creates a steamy environment, which is essential for braising the tough brisket cut. This traps moisture and ensures the meat doesn’t dry out during the long cooking time.

What To Serve With SICHUAN PEPPER BEEF BRISKET

Perfect pairings to complement the rich, savory-sweet beef.

This dish is a complete meal with the noodles and pickle, but it’s also fantastic served:

Over a bowl of fluffy steamed jasmine rice
Stuffed into soft, steamed bao buns
Alongside a crisp, Asian-style slaw with a sesame-ginger dressing

How To Store SICHUAN PEPPER BEEF BRISKET

This dish makes for fantastic leftovers.

Refrigerate: Store the shredded brisket and its sauce in an airtight container in the refrigerator for up to 4 days.
Freeze: This dish freezes exceptionally well. Let it cool completely, then place it in a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

SICHUAN PEPPER BEEF BRISKET Nutrition Facts

An estimated guide per serving.

Calories: 650 kcal
Carbohydrates: 60 g
Protein: 50 g
Fat: 25 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this in a slow cooker?

Yes, this recipe is perfect for the slow cooker. Simply place the onion and orange juice base in the bottom of the slow cooker, place the seasoned brisket on top, cover, and cook on low for 8-10 hours, or until the brisket is fall-apart tender.

Is this dish very spicy?

Sichuan pepper provides a tingly, numbing spice, not a fiery heat like a chili pepper. The overall dish is more aromatic and savory-sweet than u0022hot.u0022 If you want to add heat, you could add a fresh sliced chilli to the onion base.

What is a good substitute for brisket?

If you can’t find brisket, a beef chuck roast (also called braising steak) is an excellent substitute. It’s a similar tough cut that becomes incredibly tender with low and slow cooking.

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