Sichuan Beef Soup

Ingredients

• 2  baby bok choy cut in half lengthwise
• 2 pounds beef shanks bone-in 2-inch-thick ()
• 1.5 teaspoons black bean garlic sauce (such as Lee Kum Kee)
• 1 tablespoon brown sugar 
• 2 teaspoons canola oil 
• 1 tablespoon chile garlic sauce 
• 0.3 cup cilantro leaves fresh chopped
• 2 teaspoons ginger fresh minced peeled
• 2  garlic cloves chopped
• 1 cup green onions divided sliced
• 2 tablespoons lower-sodium soy sauce 
• 1 teaspoon sichuan peppercorns 
• 2  plum tomatoes chopped
• 3  star anise 
• 3 quarts water 
• 6 cups water 
• 1 cup onion white chopped
• 0.5 pound wheat noodles fresh chinese-style

Equipment

• bowl
• frying pan
• paper towels
• ladle
• dutch oven
• cheesecloth

Directions

1. Bring 3 quarts water to a boil in a large Dutch oven.
2. Add beef shanks; boil until surface of meat is no longer red (about 6 minutes).
3. Drain shanks; cool slightly.
4. Remove meat from bones; reserve bones.
5. Cut meat into cubes.
6. Rinse pan; wipe clean with paper towels.
7. Heat pan over high heat.
8. Add oil; swirl to coat.
9. Add white onion, ginger, and garlic; stir-fry 4 minutes or until browned. Stir in 6 cups water, chile garlic sauce, and black bean sauce.
10. Place peppercorns and star anise on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
11. Add cheesecloth bag, 1/2 cup green onions, sugar, and soy sauce to pan. Return meat and bones to pan. Bring to a simmer. Partially cover, and simmer gently for 2 hours or until meat is tender. Uncover and simmer 1 hour or until reduced to about 5 cups. Cool to room temperature; cover and chill overnight.
12. Skim fat from soup; discard fat. Discard bones and cheesecloth bag. Bring soup to a simmer.
13. Add tomatoes and bok choy; cook 5 minutes or until bok choy is tender.
14. Cook noodles according to package directions.
15. Place about 1/2 cup noodles in each of 4 bowls. Ladle 1 cup soup into each bowl, dividing bok choy evenly.
16. Sprinkle each serving with 2 tablespoons green onions and 1 tablespoon cilantro.