Ingredients

3-4 pieces garlic
1 thumb ginger
1 large onion
1 fresh chilli (optional)
2 tsp Sichuan peppercorns
Bunch of corriander stems (optional)
1 tbsp Pixian doubanjiang
1 tbsp Shaoxing cooking wine
2 roma tomatoes, sliced
1 kg beef shank (Rinderbeinscheibe)
300-400 g potato chunks
2 tbsp soy sauce
2-3 tsp Chinese black vinegar

Braising Spices

3-4 pieces green cardamom
3-4 pieces clove
3-4 pieces star anise
1 cinnamon stick
1 bay leaf

Serve with

200 g pulled noodles (or rice leaves)
Corriander leaves
Chillie oil

Directions

Fist, clean the beef by simmering in water for 5 minutes. Rinse beef clean with cold water and discard the simmering liquid.

In a pot on medium heat, fry onions, garlic, ginger, chilli, and Sichuan peppercorns in oil until fragrant. Next add doubanjiang and coriander stems and set heat to low. Mix well and fry for a few minutes until oil starts to separate, being careful not to burn it. Deglaze with Shaoxing cooking wine and add tomatoes and set heat back to medium. Cook for about 10 minutes until tomatoes have mostly broken down.

Finally, add beef and about 1 l of water (enough to cover) and add in the braising spices, soy sauce, and vinegar. Let simmer for a 2-3 hours, until beef starts to get tender. Add potatoes for the last 30 minutes, season further with salt to taste.