Wash beef brisket under running tap water, then blanch in a pot of boiling water with one teaspoon salt added. Remove and rinse the brisket well. Slice thinly.
Heat oil and sesame oil in a saucepan and fry garlic until fragrant and golden brown. Add the beef brisket and preserved bean paste, cinnamon stick, star anise, cloves, peppercorns and ginger. Stir-fry briefly until aromatic.
Pour in chicken stock and bring to the boil. Reduce the heat and simmer for 1½-2 hours or until brisket is tender. Adjust seasoning to taste and add Shao Hsing wine.