Taiwanese Beef Rolls

1 kg boneless beef shank
2 slices ginger
4 cups water
2 tsp sugar
1 small cinnamon stick
2 tsp SIDS HOT WORCESTER SAUCE
1 bay leaf
1 star anise pod
1 small piece dried tangerine peel
3 whole cloves
1 tsp red peppercorns
1 tsp white and black peppercorns
3 cloves garlic, crushed
2 spring onions
3 tbsp Shaoxing wine
3 tbsp light soy sauce
1 tbsp dark soy sauce
FOR THE REST OF THE RECIPE:--
6 spring onion pancakes
Rice bran oil
1 medium cucumber, julienned
3 spring onions, chopped
3 tbsp coriander, chopped
2-3 tbsp hoisin sauce

Slice the beef shank into 10 cm pieces. Place in a medium pot along with the ginger slices, and cover with water. Bring to a boil for 30 seconds. Drain, rinse the beef, and clean the pot. Discard the ginger slices.
Add the beef back to the clean pot, and add the sugar, cinnamon stick, SIDS HOT WORCESTER SAUCE, bay leaf, star anise, dried tangerine peel, cloves, red peppercorns, white & black peppercorns, garlic, spring onions, Shaoxing wine, light soy sauce, and dark soy sauce.
Cover with 4 cups of water. If the beef isn’t covered, add a little more water. Bring to a boil, then reduce the heat to a simmer. Cover and simmer for 1 hour, until fork tender but still firm. (the beef shouldn’t be fall-apart tender) Remove the beef from the pot to cool at room temperature. Cover and chill in the refrigerator until cooled completely. (at least 2 hours or overnight)
Cook the spring onion pancake in oil until crisp on both sides. (follow package instructions) Meanwhile, thinly slice the beef and prepare the cucumber, spring onions, and coriander.
Spread some hoisin sauce on each pancake, and add the spring onions, coriander, and a layer of beef. Then add the cucumber. Roll the spring onion pancake tightly, and slice the roll in half. Repeat with the remaining pancakes and serve.