Beef shank and tendon braised for hours in a deep, star-anise-scented broth with doubanjiang and tomato, served over thick wheat noodles with pickled mustard greens. Widely considered Taiwan's national dish.
Blanch the beef
Bring a pot of water to a boil, add the beef shank and tendon, and blanch for five minutes to remove impurities, then drain and rinse.
5 minFry the aromatics
Heat the oil in a large pot over medium heat, add the doubanjiang, ginger, garlic and onion, and stir-fry for two minutes until fragrant.
2 minAdd tomato and spices
Add the tomato, star anise, cinnamon and dried chillies, and stir-fry for two minutes until the tomato starts breaking down.
2 minBuild the broth
Return the beef to the pot, add the light soy sauce, dark soy sauce, Shaoxing wine, rock sugar and water, and bring to a boil.
Braise the beef
Reduce to a gentle simmer, cover, and cook for two hours, checking occasionally, until the beef is fork-tender.
Boil the noodles
Bring a separate pot of water to a boil and cook the thick wheat noodles according to the packet time until tender, then drain.
5 minAssemble and serve
Divide the noodles between bowls, ladle over the beef, broth and pickled mustard greens, top with spring onion and blanched bok choy if using, and serve hot.
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