Chile-braised Beef Noodle Bowl

Directions
For 6 to 8 servings

Ingredients

 * 1 tbsp vegetable oil
 * 2 lb beef brisket or well marbled boneless pot roast
 * 1 lb fresh Chinese egg noodles
 * 6 baby bok choy, each cut into quarters through the core
 * 2 tbsp chopped Sichuan preserved vegetable (optional)
 * 2 green onions, chopped

Braising liquid

 * 6 cups chicken broth
 * ½ cup soy sauce
 * 1 tbsp Chinese rice wine or dry sherry
 * 1 tbsp chile bean sauce or chile garlic sauce
 * 10 cloves garlic, peeled and lightly crushed
 * 3 quarter size slices ginger
 * 2 green onions, cut into 2 inch lengths
 * 3 whole star anise
 * 1 tsp sugar
 * ½ tsp black pepper
 * ½ tsp Chinese five-spice powder

Directions

 * 1) Place a Dutch oven over medium-high heat until hot.
 * 2) Add oil, swirling to coat bottom.
 * 3) Place meat in pan and brown for 2 minutes on each side.
 * 4) Add braising liquid ingredients and bring to a boil.
 * 5) Reduce heat; cover and simmer until beef is tender when pierced, 2 to 2½ hours.
 * 6) Near serving time, cook noodles in a large pot of boiling water according to package directions; drain, rinse with cold water, and drain again.
 * 7) Divide noodles among large soup bowls.
 * 8) In a pot of boiling water, cook bok choy until tender, 2 to 3 minutes.
 * 9) Drain and place over noodles in each bowl.
 * 10) Remove meat from braising liquid and cut into chunks; place in bowls with noodles.
 * 11) Ladle hot broth over noodles.
 * 12) Garnish with preserved vegetable and green onions and serve.