Serves 1
Directions
- 1Season the chuck roast chunks liberally with kosher salt and freshly ground black pepper.
- 2Heat oil in a large pot and sear the beef chunks on all sides until browned.
- 3Add quartered shallots and peeled garlic cloves to the pot, then deglaze with dry white wine.
- 4Add whole peppercorns and bay leaves. Pour in water as needed, cover, and braise in the oven.
- 5Cut the leeks into 1 1/2-inch to 2-inch chunks.
- 6Arrange the leek chunks in a baking dish, add the cooked beef, sprinkle with fresh thyme, and pour over the reserved braising liquid and extra-virgin olive oil.
- 7Cover and cook until tender.
- 8Garnish with chopped fresh parsley before serving with crusty bread.
Ingredients
- 3 lb chuck roast
- kosher salt
- freshly ground black pepper
- 2 tbsp neutral oil
- 1-2 medium shallot
- 5-6 whole garlic clove
- 1/3 cup dry white wine
- 1 tsp whole black peppercorns
- 3 whole bay leaves
- ground turmeric (optional)
- as needed water
- 3-4 medium leek
- 1 tsp fresh thyme leaves
- 1 1/2-2 cup reserved braising liquid
- 1-2 tbsp extra-virgin olive oil
- parsley, chopped (optional)
- crusty bread
Equipment
large pottongscutting boardchef's knifebaking dish
Tips
- Cut leeks into 1 1/2-inch to 2-inch pieces.
- You can add tiny golden potatoes to cook alongside the leeks.
- For an easier method, set oven to 225°F and braise for 8-9 hours.
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