Sichuan Beef Noodle Soup with Pickled Mustard Green

I found this recipe in the issue of Bon Appetit. The fragant of the broth is out of this world !

8 to 10 servings.

Recipe:
5 lbs boneless beef shank
1/4 cup vegetable oil
One 2 1/2 inch piece fresh ginger, peeled cut into 1/2 inch thick rounds each smashed with flat side of knife
3 large garlic cloves coarsely chopped
2 cups chopped onions
2 1/2 tbs chili bean paste (Sichuan hot bean paste; dou ban jiang)
3 whole green onions, trimmed, plus 2 cups chopped green onions (for garnish)
1/2 cup or more soy sauce (do not use low sodium)
2 tbs (or more) salt
6 whole star anise
Two 1 1/2 inch cubes yellow rock sugar (about 2 1/2 ounces) or 2 1/2 tbs sugar
1/2 tbs Sichuan peppercorns
2 large plum tomatoes (about 8 ounces) each cut into 4 wedges
Freshly ground white pepper or black pepper
1 pound eggless Chinese wheat noodles (Shandong la mian)
3 baby bok choy each halved length wisem, bottom 1 1/2 inches trimmed, rinsed (optional garnish)
Chopped fresh cilantro (for garnish)
Pickled Mustard Greens (see recipe)

Bring large pot of water to boil over high heat.
Add beef; return water to boil. Reduce heat. Simmer until beef is brown on outside turning occassionally about 8 mins; drain.
Rinse beef under cold water until cool; cut into 1 1/2 inch cubes. Wipe out pot.
Heat 1/4 cup oil in the same pot over medium high heat. Add ginger and garlic. Saute 1 min. Add chopped onions; saute until translucent about 3 mins. Add chili bean paste; stir 30 seconds. Add 16 cups water, whole green onions, 1/2 cup soy sauce, 2 tbs salt, star anise, and rock sugar.
Mix in beef. Tie peppercorns in cheesecloth, add to pot. Bring soup to boil. Reduce heat to medium low. Gently simmer uncovered 1 hour, adjusting heat to avoid boiling.
Add tomatoes to pot. Continue to simmer soup until beef is very tender, 45 mins to 60 mins.
Adjust seasoning, adding more soy sauce by tablespoonsfuls and more salt., if desired. Season with pepper.
Meanwhile cook noodles according to directions, Drain well.
Divide noodles among large soup bowls. Add some bok choy to each if desired. Ladle soup and meat over. Garnish with chopped green onions and cilantro. Serve with Pickled Mustard Greens.

Pickled Mustard Greens
Makes generous 2 cups
Two 10 ounce packages pickled mustard greens (such as Caravekke brand cai chua)*
1/4 cup vegetable oil
2 garlic cloves minced
2 tbs sugar
1/4 tps salt
1 red jalapeno chili, seeded chopped

Rinse greens. Fill large bowl with cold water.
Add greens and soak 10 mins.
Drain greens; rinse and drain again. Cut out and sicard core from greens then coarsely chip leaves (yield about 3 1/2 cups)
Heat oil in large non stick skillet over medium heat. Add garlic and saute 30 seconds.
Add chopped greens. Stir 3 mins. Sprinkle sugar over then 1/4 teaspoon salt; stir to blend.
Mix in jalapeno chile and stir 1 min.
Transfer to bowl and cool.
Do ahead: Can be made 1 week ahead. Cover and refrigerate.
* Also known as preserved kohlrabi or mustard cabbage; sold at Asian markets.