Ingredients:
1 - 1.5 lbs. beef shank
Vegetables for the slow cooker:
green onions
1 yellow onion
2 - 3 carrots
1 tomato
8 cloves garlic
ginger (small 3" piece)
Spices:
1/2 tsp. fennel
3 star anise
8 whole cloves
1 tsp. Sichuan peppercorns
1/2 cinnamon stick
3 - 4 dried chilis
2 - 4 Tbsp. rice wine (for deglazing)
Slow cooker broth ingredients:
6 cups filtered water
6 Tbsp. soy sauce
2 Tbsp. beef bouillon paste
Noodles & other soup ingredients:
knife-cut frozen noodles
baby bok choy
pickled mustard greens
fresh red chilis
cilantro (garnish)
Preparation:
Cut into smaller pieces and blanch the beef.
Stir fry the spices in the pot.
Put beef and cut vegetables into pot.
Add the broth ingredients into the pot & set to cook.
Slow cooker Recommended Cook Times:
High Heat: 6 - 8 hours
Low Heat: 9 - 10 hours
When ready to serve, cook the noodles, bok choy and assemble the soup