Niu Rou Mian

Ingredients

• 500 g Beef Shank
• 200 g Wheat Noodles
• 80 g Pickled Mustard Greens
• 2 pcs Scallion
• 20 g Ginger
• 6 pcs Garlic
• 1 pcs Tomato
• 80 ml Soy Sauce
• 60 ml Shaoxing Rice Wine
• 1 tbsp Doubanjiang
• 15 g Rock Sugar
• 2 pcs Star Anise
• 1 pcs Cassia Bark
• 0.5 tsp Fennel Seed
• 1 tsp White Pepper
• 900 ml Beef Stock
• 1 tbsp Neutral Oil
• 400 ml Water
• 2 tsp Chili Oil

Method

1. Thinly slice {ginger}, {garlic}, and {scallion}; chop {tomato} and {pickled_mustard_greens}, keeping the greens and scallions separate for finishing.
2. Pat {beef_shank} dry, then heat a heavy pot over medium-high heat with {neutral_oil}. Sear {beef_shank} in a single layer until deeply browned on all sides, seasoning lightly with {white_pepper} as it cooks so the braise starts with a strong fond.
3. Lower to medium heat and add {ginger}, {garlic}, and the white parts of {scallion} to the pot with the browned {beef_shank}. Stir until fragrant, then bloom {doubanjiang}, {star_anise}, {cassia_bark}, and {fennel_seed} until aromatic. Add {tomato}, season with a little more {soy_sauce}, deglaze with {shaoxing_rice_wine}, and reduce until the raw alcohol smell fades.
4. Add {beef_stock}, {water}, and {rock_sugar}, scraping up any fond. Bring to a bare simmer, skim aggressively until the broth runs cleaner, then cover partially and braise over low heat until {beef_shank} is tender enough to slice and the broth tastes rich and balanced. Taste and adjust with more {soy_sauce} if needed.
5. Near the end of the braise, boil {wheat_noodles} in a large pot of water over high heat until springy and just tender, then drain well so they do not dilute the broth.
6. Lift out {beef_shank}, let it rest briefly until cool enough to handle, then slice across the grain into thick pieces and return any juices to the broth.
7. Divide {wheat_noodles} between warm bowls, ladle over the hot broth and sliced {beef_shank}, then top with {pickled_mustard_greens}, the green parts of {scallion}, and a spoon of {chili_oil} if using for a bright, punchy finish.