Blanch beef brisket in boiling water for 5 minutes. Remove and rinse.

Place beef brisket in a large pot. Add water, ginger, green onions, garlic, star anise, cinnamon, bay leaves, white peppercorns, licorice root, and cao guo.

Bring to a boil, then reduce heat and simmer for 150-180 minutes, or until beef is tender.

Add white radish and Chinese celery to the pot during the last 30 minutes of cooking.

Remove beef brisket from the pot and let it cool.

Skim off any impurities from the soup.

Slice the beef brisket to your desired size.

Arrange beef brisket and vegetables in a serving bowl. Ladle soup over the top.

Serve with noodles or rice.