Hong Shao Niu Rou Mian (Taiwanese Beef Noodle Soup)

INGREDIENTS

6 lbs. beef shanks, cut crosswise into 2"-thick, bone-in pieces
1/4 cup Chinese rice wine
3 tbsp. whole black peppercorns

14 cloves garlic,

8 plum tomatoes,
8 whole star anise pods
4 yellow onions,
2 dried chiles de árbol
1 4" piece ginger,
3 tbsp. Chinese black vinegar
Dark soy sauce, kosher salt, and sugar, to taste
12 baby bok choy
1½ lbs. thin egg noodles

Chopped pickled Chinese greens, for serving

Directions:

1. Place beef during a pot, cowl with cold water; bring round a boil. Drain beef; transfer to a clean pot with wine, Peppercorns, garlic, tomatoes, star anise, onions, chiles, and ginger. Add water to hide the ingredients by ½"; bring round a boil. Scale back heat to medium; simmer for one hour. Take away from heat; let sit lined for one hour. Transfer beef to a chopping board. Skim fat; strain and reserve broth; discard solids. Add vinegar and season with soy, salt, and sugar. Pull beef from bones; remove massive chunks, and boost broth.

2. Bring a pot of salt-cured water to a boil. Add bok Choy; cook till simply tender, concerning two minutes. Transfer bok Choy to bowls. Boil noodles till softened; drain. Divide broth, beef, and noodles among bowls. Garnish with greens.