Sichuan Braised Brisket

Sichuan Braised Brisket with aubergine and shitake mushrooms is the recipe you didn't know you needed! This hearty, flavoursome meal will leave your taste buds wanting more.

Serves 4 people.

Recipe courtesy of @hungryhappyfamily

Ingredients and Method


  • 1kg Beef Brisket
  • 1 Red Pepper, chopped small
  • 1 Small Aubergine, chopped small
  • 1 Small Red Onion, finely chopped
  • 4 Cloves of Garlic, peeled and sliced thinly
  • 5cm Piece of Ginger, peeled and grated
  • 1/2 Red Chilli, finely chopped
  • 1/2 Red Chilli, sliced into rings
  • 10g Dried Shitake or Porcini Mushrooms
  • 75ml Soy Sauce
  • 75ml Shaoxing Rice Wine
  • 500ml Beef Stock
  • 3 tbsp Honey
  • 3 Star Anise
  • 1 tsp Sichuan Peppercorns, crushed
  • 1 Cinnamon Stick
  • 1 tsp Five Spice
  • 1 tsp Sea Salt
  • 1 Handful of Chopped Coriander, to garnish


  1. Preheat your oven to 150°c.
  2. Rehydrate the mushrooms in boiled water for 5 minutes.
  3. Rub the brisket with olive oil, and season with the Sichuan peppercorns and sea salt.
  4. Heat a non-stick frying pan on a high heat and brown the brisket on all sides. Set aside.
  5. Turn the heat down to low-medium, and sauté the onions, pepper and aubergine for 5 minutes.
  6. Add the garlic, ginger, chopped chilli and drained mushrooms. Sauté for 1 minute then transfer to a casserole dish.
  7. Add the stock, honey, Shaoxing rice wine, soy sauce, star anise, cinnamon and five spice to the casserole dish and stir well.
  8. Nestle the beef in the casserole dish and pop the lid on.
  9. Roast for 3 hours, then remove the lid, spoon some of the sauce over the beef and pop back in the oven without the lid for 30 minutes to caramelise.
  10. Remove from the oven and leave to rest for 30 minutes with the lid on.
  11. Pull the beef into chunks, serve with the sauce and a sprinkle of sliced chilli, sliced spring onion and chopped coriander.
  12. Accompany the brisket with fluffy rice, and sautéed pak choi or steamed tenderstem broccoli.

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