Steps

1. Stove and Dutch oven.

   • Use a Dutch oven or pot large enough to hold all ingredients.

   • Place Dutch oven onto stove at medium heat.

2. Cut and drop.

   • Cut onion into medium pieces, about 1-cm or 1/2-inch. Add to Dutch oven.

   • Cut carrot into large chunks, about 2-cm or 1-inch. Add to Dutch oven.

   • Cut tomatoes into medium blocks, about 1-cm or 1/2-inch. Add to Dutch oven and stir.

   • Stir ingredients in Dutch oven to make a bed. Place beef ribs on top of bed, as flat and compact as practical.

3. Season.

   • Spoon soy sauce over beef ribs; try to stain as much beef ribs surface as possible.

   • Evenly drop fermented black bean between beef ribs.

   • Similarly for clove and anise.

   • Insert bay leaves between seams; ideally keeping them intact.

4. Braise.

   • Cover Dutch oven and turn heat down to low or medium low. Expect whispers of liquid stirring after about ninety minutes. Turn heat down if the mixture roars; turn heat up if the mixture is still.

   • Let braise for four to six hours depending on preference. Longer braise time detaches bone from meat; shorter duration keeps meat intact.

   • Slow heating releases juices from ingredients to gradually cover beef ribs. Pleasant aromas with hints of clove and anise would emanate.

   • Resist temptation to uncover and check. If temptations are meant for succumbence, reposition beef ribs for as much immersion as practical.

5. Sichuan tingling.

   • An hour before serving, mince garlic and stir into Dutch oven.

   • Let the released fat resurface. Add Sichuan pepper to areas with fat; oil is best extraction medium for the fragrance and tingling numbness.

   • Cover and let simmer for one more hour.

6. Serve while hot.

   • The juice is healthy and tasty; goes well with staples such as rice and noodle. Strain fat and solid from juice and store if desired.

Notes

• A pot with cover can be used in place of Dutch oven.

• Ripe tomatoes lend more natural sweetness.