Ingredients

Bunch of corriander stems (optional)
1 tbsp Pixian doubanjiang
2 tbsp Shaoxing cooking wine
2 roma tomatoes, sliced
500 g beef shank (Rinderbeinscheibe)
4 tbsp soy sauce
3-4 tsp Chinese black vinegar
500 ml water

Aromatics

4 pieces garlic
2 thumbsginger
1-2arge onion
1 fresh chilli (optional)
2 tsp Sichuan peppercorns

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 aromatics in oil until fragrant. Next add doubanjiang and coriander stems and set heat to low. Mix well and fry for a few minutes, 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 broken down into a sauce.

Finally, add beef and water along with the braising spices, soy sauce, and vinegar. Let simmer for at least 90 minutes, until beef starts to get tender. Add potatoes for the last 15 minutes, season further with salt to taste.