Brisket Sichuan Noodle Soup

Called Hong Shao Niu Rao Mien, my version of this traditional Taiwanese Beef Noodle Soup starts off with braised beef, particularly the shank meat and tendon, Chinese five-spice aromatics, dried chilis, and sometimes braised carrots and tomatoes, in a dark rich broth. It’s typically served with dried Chinese wheat noodles, garnished with pickled mustard greens and poached Chinese greens like bok choy or gai lan. I’ve made and tasted many variations of this dish and so far, this recipe below