Prepare the Braised Beef:
Blanch the Beef: Place beef shank slices in a medium pot with ginger and enough water to cover. Bring to a boil for 30 seconds, skim off any foam, then drain and rinse the beef. Discard ginger and clean the pot.
Braise the Beef: Return beef to the pot. Add rock sugar, cinnamon stick, bay leaf, star anise, tangerine peel (if using), cloves, Sichuan peppercorns, black or white peppercorns, garlic, scallions, Shaoxing wine, light soy sauce, dark soy sauce, and enough water to cover. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until tender. Let cool in the liquid, then refrigerate until fully chilled. Slice thinly.
Assemble the Rolls:
Prepare the Scallion Pancakes: Cook scallion pancakes according to package instructions or your homemade recipe. Keep warm if making ahead.
Assemble the Rolls: Spread a thin layer of hoisin sauce over each scallion pancake. Layer with sliced braised beef, julienned cucumber, scallions, and cilantro (if using). Roll tightly around the filling.
Serve:
Enjoy the rolls warm or at room temperature as a delightful snack or light meal. Experience the delicious harmony of flavors in these Taiwanese Beef Rolls!
