Chinese Braised Beef with Pickled Mustard Greens

Steps

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1. 1
   Add beef and bones to a large pot of water and bring to a boil over high heat. Skim off the scum with a fine sieve, then transfer the beef and bones to a clean clay pot. This blanching step is optional and helps remove gamey flavors and creates a clearer broth.
   ▶ ≈0:36
2. 2
   Place sliced ginger, garlic cloves, scallions, purple onion, cinnamon stick, cloves, black peppercorns, fennel seed, Sichuan peppercorns, and Angelica root into disposable spice bags.
   ▶ ≈1:11
3. 3
   Add 4-5 cups of hot water to the clay pot and bring to a boil over high heat. Add the spice bags, then reduce to low heat and simmer for 2.5 hours until the meat is tender enough to pierce easily with a chopstick.
   ▶ ≈2:43
4. 4
   Transfer the beef to a cutting board, leaving the broth in the clay pot. Dice the meat into bite-sized pieces, discard the bones and spice bags while squeezing out any broth clinging to them, then return all the beef to the clay pot.
   ▶ ≈3:17
5. 5
   Rinse the pickled mustard greens and squeeze out excess water to reduce sodium. Prepare sliced ginger, quartered shallots, halved garlic, diced Thai chilies, and dried red chilies. Heat oil in a wok over medium heat and stir-fry the ginger, garlic, shallots, Thai chilies, dried chilies, and 1 tablespoon of Sichuan dou ban jiang for 2 minutes until the mixture turns beautifully red.
   ▶ ≈4:28
6. 6
   Add the pickled mustard greens, increase heat to high, and stir-fry for several minutes to activate umami flavors. Season with oyster sauce and soy sauce (use 2 tablespoons soy sauce if substituting sauerkraut). Pour soy sauce along the edge of the wok for better aroma development.
   ▶ ≈5:45
7. 7
   Pour in the beef along with all the broth and simmer for 10 minutes to allow all flavors to meld. Avoid braising the mustard greens too long to preserve their crunchy texture.
   ▶ ≈6:22