Braised Leeks & Chuck Roast

Ingredients

• 3 lb Chuck roast (Cut into large 3-inch chunks)
• Kosher salt (To taste)
• Freshly ground black pepper (To taste)
• 2 tbsp Neutral oil (Such as avocado oil)
• 1.5 Medium shallots (Quartered; source gives a range of 1–2)
• 5.5 Garlic cloves (Peeled; source gives a range of 5–6)
• 0.333 cup Dry white wine (Such as Chardonnay)
• 1 tsp Whole black peppercorns
• 3 Bay leaves
• Ground turmeric (Small pinch; optional)
• Water (As needed)
• 3.5 Medium leeks (Source gives a range of 3–4; cut into 1½–2-inch pieces)
• Kosher salt (To taste)
• Freshly ground black pepper (To taste)
• 1 tsp Fresh thyme leaves (Plus optional garnish to taste)
• 1.75 cup Reserved braising liquid (About 1½–2 cups, plus more as needed)
• 1.5 tbsp Extra-virgin olive oil (Plus extra for drizzling)
• Chopped fresh parsley (For garnish)
• Extra-virgin olive oil (For drizzling)
• Fresh thyme leaves (For garnish; optional)
• Crusty bread (For serving)

Steps

1. 1

   Cut the chuck roast into large 3-inch chunks, if it has not already been cut. Season the pieces with kosher salt and freshly ground black pepper to taste.

2. 2

   Heat the neutral oil in a heavy pot. Add the beef and brown it; the source does not specify heat level, browning time, or whether to work in batches.

3. 3

   Add the quartered shallots and peeled garlic cloves to the pot.

4. 4

   Pour in the dry white wine. Add the whole peppercorns, bay leaves, optional pinch of turmeric, and water as needed for braising. The source does not provide a water quantity or further braising instructions.

5. 5

   Braise the beef until tender. Reserve about 1½–2 cups of the braising liquid for the leeks. The source does not specify the braising temperature or duration.

6. 6

   Trim and prepare the leeks, then cut them into pieces about 1½–2 inches long, following the author's correction to the larger size mentioned in the video.

7. 7

   Add the leeks to the reserved braising liquid. Add the fresh thyme leaves, salt, and freshly ground black pepper to taste. The source does not give a specific cooking method or duration for the leeks.

8. 8

   Add 1–2 tablespoons of extra-virgin olive oil to the leeks and braising liquid. Use more braising liquid as needed.

9. 9

   Serve the tender beef with the braised leeks and sauce. Garnish with chopped parsley, a drizzle of extra-virgin olive oil, and optional fresh thyme. Serve with crusty bread.

Notes

The description supplies ingredients but says the instructions are in the comments; those instructions are not provided here. The method details, including browning and braising temperature and time and how to cook the leeks, are therefore incomplete. The author specifically corrects the leek cut size to 1½–2 inches, rather than the 2½–3-inch size mentioned in the video.

Nutrition per serving

• main
• beef
• braised
• holiday
• Rosh Hashanah
• gluten-containing
• dairy-free