Put the beef into a pot and cover with cold water. Bring to the boil over high heat. Cook the beef until medium-well, remove, cool and discard the water.
Pour 3 cups (750ml) water into a clean pot. Add the dried chillies, ginger, spring onion, star anise, cinnamon, bay leaves, Szechuan peppercorns, cloves and cardamom pods. Boil for 5 minutes over high heat.
Add the beef, dark soy sauce, light soy sauce and cooking wine; bring to the boil. Turn the heat to low and simmer for 40 minutes.
Remove the beef from the pot and cool. Once cool, transfer the beef back into the pot and bring back to the boil. Cook for 15 minutes, turn off the heat and let the beef cool in the pot. Serve.