slow cook

Jamie Oliver’s Sichuan pepper beef brisket rubs a kilo of unrolled brisket with ground Sichuan peppercorns and Chinese five-spice, sits it on a bed of onions, orange juice, garlic, ginger, soy, balsamic and honey, covers it tightly and slow-roasts at 140°C for 3 hours until it falls apart. You pull the meat in the tray, …