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1. Cut off the roots of the leeks and strip away any withered leaves. Line up the leeks in a row and cut off enough green to make them all 6 or 7 inches long.
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2. Then with a sharp knife slit the green parts in half lengthwise, stopping where they shade into white. Carefully spread the leaves apart and wash them under fast-running water, looking out for any hidden pockets of sand. Lay the leeks in 1 or 2 layers in a heavy stainless-steel or enameled skillet or flameproof casserole just large enough to hold them flat.
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3. Pour in the beef stock and add the butter. Bring the stock to a boil over high heat; reduce the heat and boil gently, basting occasionally, for 15 minutes, or until the white parts of the leeks are tender when pierced with a sharp knife. Preheat the oven to 325. With tongs or a slotted spatula, arrange the leeks in one layer in a shallow, buttered baking dish.
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4. Taste the stock for seasoning, then pour it over the leeks and bake them covered loosely with a sheet of aluminum foil. In 20 minutes or so the leeks should be lightly colored and the stock almost cooked away.
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5. If the stock has not reduced enough, transfer it to a small saucepan with a bulb baster or spoon and boil it down. Serve the leeks directly from the baking dish or arrange them on a heated platter and pour the syrupy stock over them.
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6. ALTERNATIVE: Celery may be braised in the same way. To serve 6, allow 6 small, whole bunches of stringless celery or 3 large bunches cut in half lengthwise.
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