Back to 4 servings 2 pound beef shank with marrow bone, chuck roast of 1½ to 2 lb works instead 1 tablespoon kosher salt, plus more for seasoning the beef 1 tablespoon Chinese five spice powder, or 1 star anise, 1 small piece cassia bark, 1 teaspoon fennel seeds, ¼ teaspoon whole cloves 1 tablespoon vegetable oil, for browning 4 scallions, trimmed and halved 2 inch ginger, peeled, cut in chunks 4 clove garlic, peeled 2 tablespoon Chinese light soy sauce 2 tablespoon Shaoxing wine 2 tablespoon Pixian doubanjiang (chili bean paste) 2 tablespoon dark brown sugar 1 teaspoon red Sichuan peppercorns 1 caoguo (Chinese black cardamom) 1 dried erjingtiao chili, or another moderately hot dried chili; optional 7 cup water, for the braise 4 portion Chinese wheat noodles, thin round alkaline noodles are traditional; 50 to 100 g per portion 4 portion Chinese greens, baby bok choy, baby yu choy, napa cabbage or Chinese celery chopped cilantro, to serve zhacai pickles, optional, to serve chili oil, optional, to serve Chinese black vinegar, optional, to serve
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1 Step 1: Season the beef shank generously with salt and coat it all over with the five spice powder.2 Step 2: Heat the oil in a heavy pot over medium-high heat and brown the beef on both sides, about 4 to 5 minutes per side, until deeply colored.3 Step 3: Pour the water into the pot with the seared beef, then stir in the scallions, ginger, garlic, light soy sauce, Shaoxing wine, chili bean paste, brown sugar, a pinch more salt, the Sichuan peppercorns, black cardamom, and the dried chili if you like. When skipping the five spice powder, toss in the whole warm spices at this point instead.4 Step 4: Bring to a boil, then reduce to a low simmer with the lid partly covered and cook for about 3 hours, stirring occasionally, until the beef is tender and beginning to fall apart. For a pressure cooker, pressure cook on normal pressure for 45 minutes, then release naturally for 15 to 20 minutes.5 Step 5: Remove the beef. Strain the broth, let it settle for a couple of minutes, and skim off the floating oil with a spoon or fat separator.6 Step 6: Blanch the greens in boiling water for about 30 seconds until just barely cooked, then set aside.7 Step 7: Cook the noodles in boiling water until just cooked through, then drain and rinse briefly with hot water.8 Step 8: Divide the noodles among bowls, top with beef and greens, and ladle the hot broth over everything. Serve with cilantro, pickles, chili oil and black vinegar at the table.getsaucepan.com/r/8d0b6215-edd0-5fbb-93f9-c1d88e172351
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