Filling, delicious, easy dinners are what I'm after on these cold days. This recipe, adapted from Food Network's magazine, fits the bill.
This recipe is definitely more involved than the ones that I usually seek out. But there's no browning or pre-cooking before you put it in the pot. So it's still easy in my book.
I did find that the original recipe called for too much bok choy. I used three heads of the stuff instead of four and will cut it down to two heads the next time that I make it. You also could substitute kale, spinach or some other green for the bok choy. And if you're looking to save some money on your bok choy, I recommend buying it from a local Asian grocer, which are fun places to visit anyway.
I also skipped the red jalapeno pepper and replaced it with a couple of shakes of crushed red pepper flakes. My husband spiced his portion up with some hot sauce after it came out of the pot.
Slow Cooker Chinese Beef and Bok Choy
Adapted from Food Network magazine
4 leeks. Use the white and light green parts. Trim them, cut in half lengthwise and then chop into one-inch pieces.
6 cloves garlic, unpeeled
4 thin slices ginger, unpeeled
1 red jalapeno pepper, seeded and thinly sliced (I used a couple of shakes of crushed red pepper flakes. My husband added hot sauce to his dish).
3 tablespoons all-purpose flour
1 1/2 pounds beef chuck roast, trimmed
1/4 cup hoisin sauce
1/4 cup Shaoxing rice wine, mirin or dry sherry (I used mirin. You could substitute four tablespoons of white wine vinegar or white vinegar and 2 teaspoons of sugar for this step)
3 tablespoons soy sauce
2 tablespoons packed light brown sugar
4 heads baby bok choy, cut crosswise into 2-inch pieces (I'll cut it to two heads of bok choy next time)
2 cups cooked white rice, for serving
Put the leeks, garlic, ginger and jalapeno, if you're using, in your slow cooker. The recipe is designed for a 7-quart pot. Add the flour and toss to combine. Sit the meat on top of the vegetables. Then combine the hoisin sauce, rice wine, soy sauce, brown sugar and 1/3 cup warm water in a bowl. Pour that over the meat.
Cook it on low for 7.5 hours. The, remove the meat and slice it thinly, against the grain. Take out and toss out the garlic and ginger and put the meat back in the pot. Then add the bok choy. Turn the slow cooker to high and let it cook, uncovered, for about five minutes. It's done when the bok choy has wilted. Serve over rice.
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