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1
While you are cutting vegetables, bring a pot of water to boil.
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2
Add the beef shank to the boiling water and simmer for about 10 minutes to remove any impurities.
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3
Remove beef shank from the boiling water and cut into desired size.
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4
In a stock pot (if you don't have a rice/slow cooker to use) or a wok (if you plan to transition to a rice/slow cooker), heat up the oil on medium-high heat.
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5
Add the garlic and red pepper flakes and saute until the garlic is fragrant.
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6
Add the sliced onions to the pan and saute until the onions are transparent.
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7
Add the black bean sauce, soy sauce, sugar, and rice wine and stir fry over medium heat for 1 minute.
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8
You can add the tomato at this point (optional).
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9
Add the beef back into the pot with the stir-fried ingredients.
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10
If you plan to use the stock pot, add the star anise, green onions, and ginger (ideally in a spice sachet so you can remove easily later) and ~10 cups of water to the pot, bring to a boil and simmer on low heat for at least an hour.
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11
If you are using a rice or slow cooker, transfer the contents to the rice/slow cooker container and add the star anise, green onions, and ginger (ideally in a spice sachet so you can remove easily later) and ~10 cups of water to the container.
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12
Cook on low heat for at least an hour.
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13
After broth is complete, let cool and store, or eat with noodles immediately.
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14
You can add additional water to taste.
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15
Tip: Cook noodles in a separate pot of water, then combine with the broth for best results.
