Ingredients
spice bag made of
• 4 bay leaves
• 3 dried orange peels • 8 star anise • 1 stick cinnamon • 1.5 Tbsp Sichuan peppercorns • 1 Tsp fennel seeds • 1/2 Tsp cumin seeds • 1 Tsp cloves)
5 pounds beef shank, cut 1/2 inch slices
8 scallions, plus 2 more finely chopped
12 baby bok choy2 packages fresh thick noodles (家常粗麵條）
4 ginger, 1″ thick slices
5 cloves garlic
3 red (thai)chilies
2 tablespoons vegetable oil
2 large (plum) tomatoes, quartered
1 large white turnip or daikon radish, 1 inch (same size as carrots)
1/2 cup Shaohsing Rice Cooking Wine
1 cup Taiwanese soy sauce (台灣金蘭醬油）
2 tablespoons fermented bean paste (台灣岡山豆瓣醬）Fermented Chili Bean Curd (Chunk) with Sesame Oil
2 apples for sweetness (optional)
2 pieces of bay leaves
1 - 2 large carrot, 1 inch (same size as turnip)
1 piece rock sugar, about 2 tablespoons
or 1/2 cup light soy sauce
and 1/2 cup dark soy sauce 
1 tablespoon spicy fermented bean paste (台灣岡山辣豆瓣醬）Dou Ban Jiang or Sichuan Pixian Boad Bean Paste with Red Chili Oil
6 cups water
Wash the Chinese greens, finely chop 2 scallions and set aside.
In a large pot, boil beef shanks for about 7 minutes, pour shanks through a strainer and discard the water. Wash shanks thoroughly.
In the same large pot, heat oil over high heat, brown the aromatics: ginger pieces, scallions, whole garlic cloves, red chilies, star anise, cinnamon stick and licorice, about 5 minutes. Then add in bean pastes and saute until your kitchen is filled with the aroma, about 3 minutes.
Deglaze the pot with rice wine and soy sauce. Add the beef shanks, carrot, tomatoes, turnip, rock sugar and water. Lower heat and simmer for 1 hour.
Spoon out the beef shanks and let cool. Slice, against the grain, to 1.5″ thick slices. Put the shanks back into the broth and simmer for another 45 minutes to an hour or until meat is tender but not falling apart. Strain the broth, discard ginger pieces, garlic, tomato skins, carrot and turnip.
Bring a pot of water to a boil and cook the fresh noodles until al dente. In the same pot, blanch Chinese greens for about 10 seconds and strain.
In a deep soup bowl, place cooked noodles on the bottom, ladle in beef broth, beef stock (if you want to go through the trouble: char beef bones and aromatics, slowly simmer for hours to yield an intense beef stock) and beef slices. Top with Chinese greens, chopped scallions and serve immediately.
spice bag made of
• 4 bay leaves
• 3 dried orange peels • 8 star anise • 1 stick cinnamon • 1.5 Tbsp Sichuan peppercorns • 1 Tsp fennel seeds • 1/2 Tsp cumin seeds • 1 Tsp cloves)
5 pounds beef shank, cut 1/2 inch slices
8 scallions, plus 2 more finely chopped
12 baby bok choy2 packages fresh thick noodles (家常粗麵條）
4 ginger, 1″ thick slices
5 cloves garlic
3 red (thai)chilies
2 tablespoons vegetable oil
2 large (plum) tomatoes, quartered
1 large white turnip or daikon radish, 1 inch (same size as carrots)
1/2 cup Shaohsing Rice Cooking Wine
1 cup Taiwanese soy sauce (台灣金蘭醬油）
2 tablespoons fermented bean paste (台灣岡山豆瓣醬）Fermented Chili Bean Curd (Chunk) with Sesame Oil
2 apples for sweetness (optional)
2 pieces of bay leaves
1 - 2 large carrot, 1 inch (same size as turnip)
1 piece rock sugar, about 2 tablespoons
or 1/2 cup light soy sauce
and 1/2 cup dark soy sauce 1 tablespoon spicy fermented bean paste (台灣岡山辣豆瓣醬）Dou Ban Jiang or Sichuan Pixian Boad Bean Paste with Red Chili Oil
6 cups water
Wash the Chinese greens, finely chop 2 scallions and set aside.
In a large pot, boil beef shanks for about 7 minutes, pour shanks through a strainer and discard the water. Wash shanks thoroughly.
In the same large pot, heat oil over high heat, brown the aromatics: ginger pieces, scallions, whole garlic cloves, red chilies, star anise, cinnamon stick and licorice, about 5 minutes. Then add in bean pastes and saute until your kitchen is filled with the aroma, about 3 minutes.
Deglaze the pot with rice wine and soy sauce. Add the beef shanks, carrot, tomatoes, turnip, rock sugar and water. Lower heat and simmer for 1 hour.
Spoon out the beef shanks and let cool. Slice, against the grain, to 1.5″ thick slices. Put the shanks back into the broth and simmer for another 45 minutes to an hour or until meat is tender but not falling apart. Strain the broth, discard ginger pieces, garlic, tomato skins, carrot and turnip.
Bring a pot of water to a boil and cook the fresh noodles until al dente. In the same pot, blanch Chinese greens for about 10 seconds and strain.
In a deep soup bowl, place cooked noodles on the bottom, ladle in beef broth, beef stock (if you want to go through the trouble: char beef bones and aromatics, slowly simmer for hours to yield an intense beef stock) and beef slices. Top with Chinese greens, chopped scallions and serve immediately.
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