4 leeks; use the white and light green parts. Trim them, cut in half lengthwise, rinse very well! then chop into 1 inch pieces.
6 cloves garlic, unpeeled, washed
4 thin slices fresh ginger, unpeeled, washed
1 red jalapeno pepper, seeded and thinly sliced (or can use 1/8 teaspoon dried crushed red pepper flakes, or to taste)
3 tablespoons all purpose flour
3 lb beef chuck roast, trimmed
1/4 cup hoisin sauce
1/4 cup rice wine, mirin, dry sherry or sake
3 tablespoons soy sauce
2 tablespoons packed light brown sugar
4 heads baby bok choy, cut crosswise into 2 inch pieces
1/3 cup warm water
2 cups cooked rice for serving
Put the leeks, garlic, ginger and pepper in the slow cooker (recipe designed for a 7-quart pot).
Add the flour and toss to combine.
Place the meat on top of the vegetables.
Combine the hoisin sauce,rice wine,soy sauce, brown sugar and 1/3 cup warm water in a bowl, and pour that over the meat.
Cook it on low for 7 1/2 hours, then remove the meat,and slice it thinly against the grain.
Take out and discard the garlics and gingers.
Put the meat back in the pot and add the bok choy on top of it.
Turn the slow cooker to high and let cook for about 5 minutes, till bok choy is wilting. Serve over rice.