2 lb Beef Shank (cut into 1" pieces)
2 Tap Water
1 Tbsp Salt
MARINADE
2 Tbsp Soy Sauce
2 Tbsp Hoisin Sauce
2 tsp Salt
1 tsp Vietnamese Beef Stew Seasoning
AROMATICS
2 tbsp neutral cooking oil
4 cloves garlic roughly chopped
1 tsp paprika optional, for extra color boost
BROTH
1 tbsp Vietnamese beef stew seasoning
1 medium onion quartered
1.5 tbsp fresh ginger sliced or pounded
1-2 stalks lemon grass use ~7" of the aromatic root area, pounded
2 tbsp tomato paste
2 tbsp dark soy sauce
3-4 pods star anise
4-5 bay leaves
1 can chicken broth about 2 cups
6 oz coconut soda, Coke, or Sprite
5 c filtered water or enough to barely cover the ingredients
2-3 carrots peeled, cut into 1" chunks
Clean the meat. Add beef to a large pot and add 1 tbsp salt and enough tap water to barely cover the meat. Bring to a boil on high heat, and once it hits a boil for 30 seconds, kill the heat, drain, and rinse under running water to clean. If you haven't cut the meat into 3/4 – 1" pieces yet, do it now.
Marinate the meat. Add all marinade ingredients to the meat in a covered bowl or a bag for at least two hours, but overnight would be better.
Aromatics. Preheat a large pot on medium high. When hot, add the oil, let it warm a bit, then add all the garlic and stir to slowly saute until it turns light brown. Then add the paprika an stir until it releases its aroma, about 30 seconds.
Broth. Add all broth ingredients to the pot except the carrots. Turn the heat to high until it hits a boil, then reduce heat so it maintains a low boil. Cook until the meat is as tender as you'd like it, about 60-90 minutes. Add carrots towards the final 10 minutes so it softens. Discard the cooked onions and star anise pods.
Serve with accoutrement as shown: tearing fresh Thai basil onto your plate, taking occasional bites of jalapeno, and dipping a few pieces of meat into the salt / pepper / lemon juice side for variety.