Taiwanese beef noodles

Ingredients

For the spice bag:
– 4 whole star anise
– 1 tsp fennel seeds
– 1 tsp Sichuan peppercorns
– 2 tsp goji berries
– 1 cinnamon stick
– 3 dried chilies
– 1 small piece dried Mandarin orange peel
– 2 bay leaves

To par-boil the beef shank:

– 3lbs beef shank, cut in half
– 1 lbs beef tendons, cut into desired sizes (optional)
– 1 inch ginger, slices
– 1 tbsp Shaoxing wine

For the beef braise:

– 1 tbsp olive oil
– 2 inch ginger, sliced
– 1 medium onion, quarters
– 6 scallion, white part (green part, chopped for garnish)
– 3 tbsp Spicy broad bean paste
– 1 tbsp tomato paste
– 6 garlic cloves
– 1/2 cup Shaoxing wine
– 1/2 cup soy sauce
– 1/3 cup dark soy sauce
– 5 medium tomatoes, roughly chopped
– 3 carrots, roughly chopped
– 1 apples, roughly chopped
– 1 litre beef broth
– 4 litre water
– 1 large piece rock sugar
– 2 tsp salt

To serve:

– any wheat noodle, cooked to package instructions
– 1 teaspoon soy sauce
– 1 teaspoon sesame oil
– ½ teaspoon black vinegar
– 1/4 tsp black pepper
– the green part of scallions, chopped
– cilantro, chopped
– bok choy, boil for 3 minutes

Instructions

– toast the spices and put in a spice bag along with bay leaves.  Set aside. 

– bring a pot of water to boil.
– add ginger slices and Shaoxing wine.
– add beef shank and tendons.
– boil for 5 mins and drained

– heat the oil in the saucepan over medium-high.
– add ginger slices, white part of scallions, and onion.  Cook for 3 minutes
– add broad bean paste and tomato paste
– stir for 1 minute
– add garlic cloves, stir
– add Shaoxing wine, soy sauce, dark soy sauce
– add the par-boiled beef shank and tendons.
– add tomatoes, carrots, apple, spices bag, beef broth, water, rock sugars and salt. 
– bring broth to a simmer. 
– lower heat to medium low
– cover pot with lid and braised beef for 2.5 hours
– remove shanks and tendons.
– cut shank into desired bite size.
– strain the broth
– to serve.  In a large soup bowl, add soy sauce, sesame oil, black peppers, and cooked noodles.  Arrange sliced beef shank and tendons on top.  Add bok choy if using.  Pour in hot braising beef broth.  Garnish with green onion and Cilantro.  Enjoy!

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