Chile-braised Beef Noodle Bowl

Ingredients
For 6 to 8 servings:
 * 1 tbsp vegetable oil
 * 2 lb. beef brisket or well marbled boneless pot roast
 * 1 lb. fresh Chinese egg noodles
 * 6 x baby bok choy, each cut into quarters through the core
 * 2 tbsp chopped Sichuan preserved vegetable (optional)
 * 2 x green onions, chopped

Braising liquid

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

Method

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