Dissolve the bouillon cube in 1/4 cup warm water and set aside. Heat the olive oil in a large nonstick skillet over medium-high heat. Season the beef generously with salt and pepper. Add to the skillet and cook, turning with tongs, until browned on all sides, about 8 minutes. Remove to a plate.
Add the tomato paste to the pan and cook, stirring, until browned and slightly dry, about 30 seconds. Add the vinegar and the bouillon mixture, scraping up the browned bits from the bottom of the pan. Transfer the mixture to a 6- to 8-quart slow cooker along with the beef, ginger cookies, cheesecloth bundle, onion, chopped celery and carrots. Cover and cook on low until the meat is very tender, 8 hours.
Before serving, bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain and divide among shallow bowls. Transfer the beef to a cutting board and slice. Discard the cheesecloth bundle. Serve the beef, vegetables and sauce over the noodles and top with the celery leaves.