Slow Cooker Beef with Bok Choy

Ingredients:

• 4 leeks (white and light green parts only), trimmed, halved lengthwise and cut into 2cm wide pieces.
• 6 cloves garlic, unpeeled
• 4 thin slices of ginger root
• 1 red jalapeño pepper, seeded and thinly sliced ​​(optional)
• 3 tbsp. flour
• 700 g of beef shoulder, trim the fat
• 1/4 cup hoisin sauce
• 1/4 cup Shaoxing wine, mirin, or dry sherry
• 3 tablespoons soy sauce
• 2 tablespoons light brown sugar
• 4 bunches small bok choy, cut crosswise into 5cm pieces.
• 2 cups boiled white rice, for serving

Preparation:

1. Combine the leeks, garlic, ginger, and jalapeño in a 7-quart slow cooker. Sprinkle with flour and toss to coat. Add the meat to the vegetable mixture. In a bowl, combine the hoisin sauce, rice wine, soy sauce, brown sugar, and 1/3 cup warm water; pour the liquid over the meat.
2. Cover and simmer over low heat for 7-10 hours. Transfer the meat to a cutting board and slice thinly across the grain; remove from the pan and discard the garlic and ginger. Return the meat to the slow cooker along with the bok choy. Increase the heat to high and cook, uncovered, until the bok choy is wilted, about 5 minutes. Serve with rice.