Adapted from Food Network magazine.
4 leeks, (white and light green parts only), trimmed, halved lengthwise, cut into 1" pieces
2 large cloves garlic, minced
1 tablespoon minced fresh ginger
1 jalapeño pepper, seeded and thinly sliced
3 tablespoons flour
1 1/2 pound beef chuck roast, trimmed of fat
1/4 cup hoison sauce
1/4 cup rice wine
3 tablespoons soy sauce
2 tablespoons packed light brown sugar
2 heads Melissa's baby bok choy, sliced crosswise into 2 inch pieces
White rice for serving
Combine the leeks, garlic, ginger, and jalapeño in a 7-quart slow cooker; toss together with hands. Sprinkle flour on top, and toss once more to coat. Nestle meat in among the vegetable mixture. In a small mixing bowl whisk together the hoisin sauce, rice wine, soy sauce, brown sugar, and 1/3 cup warm water; pour over the meat and vegetables.
Cover and cook on low 7 1/2 hours. Remove meat to a cutting board and thinly slice against the grain. Return mea to the slow cooker along with the bok choy. Increase the heat to high and cook until the bok choy wilts, about five minutes. Serve with rice.
Makes 4 servings