Sichuan Pepper Beef Brisket

Heat vegetable oil in a large pot over medium heat.

Add Sichuan peppercorns and star anise, sautéing until fragrant.

Add sliced ginger and garlic, cooking until softened.

Add the beef brisket, browning on all sides for about 5 minutes.

Pour in soy sauce, rice wine, and chili paste, stirring to coat the beef.

Add beef broth and brown sugar, bring to a boil.

Reduce heat to low, cover, and simmer for 2-3 hours until the brisket is tender.

Once cooked, remove the brisket and let it rest for a few minutes before slicing.

Serve the sliced brisket drizzled with the sauce, garnished with cilantro and green onions.