A classic Chinese beer for a classic Chinese dish.
Remove bones, skin, and sinews from beef, season evenly with salt, and allow to rest for 4 hrs.
For the stock add 2/5 of the water, cardamom, star anise, bay leaves, chilis, cloves, coriander seeds, nutmeg, pepper, fennel seeds, lemon zest, rice wine, soy sauce, soybean paste, and sugar to a pot with lid over medium-high heat and bring to a boil. In the meantime, add beef to a large pot and top with remaining cold water and bring to a boil.
Finley chop ginger and roughly chop leek. Transfer ginger, leek, and beef into the stock; if needed, add more water. Bring to a boil and simmer over medium-low heat for approx. 1.5 hrs. or until tender. Allow to cool, then transfer to the fridge for approx. 12 hrs.
For the sauce, finely slice garlic, add to a bowl, and mix with rice vinegar, sesame oil, remaining light soy sauce, and beef stock and season with salt and pepper. Stir to combine.
Cut cucumber into slices. Remove beef from pot, gently dry with a paper towel and cut into slices. Garnish with sauce, cucumber, chili, and fresh cilantro. Enjoy!