Season the beef with salt and white pepper to taste.
Heat the dutch oven to about 300 degrees F (150 degrees C) with bottom heat only. When hot add the oil then the meat and sear until brown all over.Tip: When searing meat you don’t want to crowd the pan. If necessary you can cook the meat in two batches. If there is too much meat it will become watery and won’t be able to brown (complete the Maillard reaction), subsequently not getting a strong meaty flavor.
When the meat is browned add the onions, garlic, and ginger, then cook for 2 to 3 minutes until softened.
Add to the Dutch oven the bay leaf, star anise, five-spice powder, fish sauce, ground bean sauce, soy sauce, Shoaxing wine. Add
Add water to just cover the top of the meat, approximately 4 cups, then bring back to a simmer. Place the lid on the Dutch oven.
To cook the meat there are 3 options. Simmer: Leave over a bottom heat source such as a campfire, gas stove, or hot charcoal fire. Simmer for 2 hours. Casserole: Place in a camp stove, closed BBQ, or smoker and cook at 380 degrees F (180 degrees C) for 2 hours. Bake: Place charcoal above and below the Dutch oven to roast. To do this at 380 degrees F (180 degrees C) for 2 hours.
At the end of two hours check the meat, if tender it is done; if still firm it will need to be cooked longer. If overcooked it becomes mushy and starts to fall apart.
To serve, remove the bay leaf, star anise, and ginger slices. Taste and adjust the flavors with salt and white pepper if needed.