Sichuan Braised Brisket
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
- Preheat your oven to 150°c.
- Rehydrate the mushrooms in boiled water for 5 minutes.
- Rub the brisket with olive oil, and season with the Sichuan peppercorns and sea salt.
- Heat a non-stick frying pan on a high heat and brown the brisket on all sides. Set aside.
- Turn the heat down to low-medium, and sauté the onions, pepper and aubergine for 5 minutes.
- Add the garlic, ginger, chopped chilli and drained mushrooms. Sauté for 1 minute then transfer to a casserole dish.
- Add the stock, honey, Shaoxing rice wine, soy sauce, star anise, cinnamon and five spice to the casserole dish and stir well.
- Nestle the beef in the casserole dish and pop the lid on.
- 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.
- Remove from the oven and leave to rest for 30 minutes with the lid on.
- Pull the beef into chunks, serve with the sauce and a sprinkle of sliced chilli, sliced spring onion and chopped coriander.
- Accompany the brisket with fluffy rice, and sautéed pak choi or steamed tenderstem broccoli.