Beef and Radish Noodle Soup 蘿蔔牛肉麵

I often use brisket for this but here I have shank meat, it is as good and a lot leans with plenty of nice tendon.  Same recipe as usual--caramelized some sugar in oil then add whole garlic cloves, big slices of ginger and hot bean sauce 辣豆瓣醬; cook a little then add meat.  When the meat is well coated, add water or beef stock and cook until the meat is tender.  Add big chunks of white radish 白蘿蔔 and cook till tender.  It is good to let the radish sit in the soup overnight to get the flavour through.  I like to add raw garlic, sliced scallion, soy sauce , sesame oil and dark aged Shanxi vinegar 山西老陳醋 for season in the soup with noodles.