Slow Cooker Chinese Beef Noodles

Ingredients:

• 0.9 kg of beef shoulder blade
• 2 tbsp. flour
• 3 tablespoons hoisin sauce
• 2 tablespoons lightly salted soy sauce
• 2 tsp tomato paste
• 2 tsp garlic chili sauce
• 1 tsp grated peeled ginger
• 1 star anise
• 1 package (270 g) of udon noodles
• Half a bunch of watercress, leaves picked (about 3 cups)
• Chopped green onions, fresh cilantro and balsamic vinegar, for serving

Preparation:

1. Place the beef in a 6- to 8-quart slow cooker and season lightly with salt and black pepper. In a small bowl, whisk together the flour and 1/2 cup water until smooth, then whisk in the hoisin sauce, soy sauce, tomato paste, chili garlic sauce, and ginger. Pour into the slow cooker and turn the beef over to coat. Add the star anise. Cover and simmer over low heat until the beef is tender, 7-8 hours.
2. Remove the anise and transfer the meat to a plate. Cut into bite-sized pieces, discarding any large pieces of fat. Skim off any excess fat from the surface of the sauce in the slow cooker. Return the meat to the slow cooker and season with salt and pepper.
3. Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Divide the noodles and braised beef among bowls. Top with watercress, green onions, cilantro, and balsamic vinegar.