Page 39 - 2016TOHCookbook

PREPARATION
1. To make the spice pouch, place the ginger, fennel seed, star anise, cloves, peppercorns, cinnamon stick and chiles in a cotton soup sack. Set aside.
2. Place the beef bones in a large pot with just enough water to cover. Bring
to a boil over high heat, turn heat to low and simmer until any meat or marrow turns brown. Drain the water and rinse the bones a few times to get rid of floating grey/brown specks. Add 8 cups of water to the bones, then bring to a boil over high heat. Turn heat to low and simmer, uncovered, at least 2 hours.
3. Heat the oil in a large heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on both sides. As each batch of beef is seared, transfer the meat a bowl.
4. Turn heat to low, add the sugar to the pot and stir constantly until dark golden brown. Carefully add the meat and stir until coated with caramelized sugar. Add the spicy dou ban jiang and stir constantly, until fragrant. Pour in the rice wine.
5. Add the spice pouch, onion, carrots, tomato, garlic, ginger and scallions. Pour in the beef stock and raise the heat to medium. Cook, stirring occasionally, until fragrant. Bring to a boil over high heat, add the dark and light soy sauces and turn heat to low. Cover and simmer until the soup is rich tasting and the meat is tender and almost falling apart, at least 2 hours 30 minutes. Adjust seasoning with salt or additional light soy sauce,
as needed.
6. Divide the noodles and bok choy among the serving bowls. Top with beef and soup. Garnish with pickled mustard greens, if desired.
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