Savory Spiced Beef and Noodle Broth

1. Prepare Spice Sachet

Gather the cloves, star anise, cinnamon, coriander seeds, fennel seeds, cumin seeds, and white peppercorns in a piece of cheesecloth. Tie it tightly to ensure the spices remain contained.

2. Prepare Beef

Rinse the beef shank chunks under cold water, then place them in a stockpot and cover with water. Bring to a boil over high heat. Once boiling, remove from heat, drain, and rinse the beef.

3. Cook Aromatics

In the same stockpot, heat the neutral oil over medium-high heat. Add the smashed garlic, white parts of the scallions, onion wedges, and smashed ginger. Cook until blistered and golden, about 2-3 minutes.

4. Add Tomato and Chilies

Add the tomato wedges, torn dried red chilies, tomato paste, and spicy bean sauce to the pot. Caramelize for 1-2 minutes, stirring frequently.

5. Deglaze and Add Beef

Add the beef chunks back into the pot along with the sugar. Pour in the Shaoxing wine to deglaze the pot, stirring to lift any browned bits from the bottom.

6. Add Soy Sauce and Spice Sachet

Add the light soy sauce and dark soy sauce, then add the green parts of the scallions, the prepared spice sachet, and 1 cup of water. Bring to a boil, reduce the heat to low, cover, and let it braise for 20 minutes.

7. Simmer Broth

Add the remaining 10 cups of water. Bring to a boil, reduce the heat to a simmer, cover, and allow to simmer for 90 minutes.

8. Prepare Noodles

While the broth simmers, prepare your noodles according to the package instructions.

9. Finish and Serve

Once the broth is ready, remove the spice sachet and any large pieces of ginger or onion. Serve the savory spiced beef broth over the cooked noodles, garnishing with fresh herbs or additional scallions if desired.