Slow Cooker Beef Cheeks with Fennel and Pastis Step-by-step instructions

Before you start

Start by ensuring your work area is clean and clear. Trim the beef cheeks if necessary, removing any thick, tough membranes that might remain. Wash and dry the fennel bulbs thoroughly before slicing them into thin, even strips. Have all measuring tools ready, including the cup for the tomato pulp and the spoon for the Pastis.

If you are using a slow cooker with a removable insert, ensure it is properly seated in the base. It is helpful to have all your ingredients measured and within reach before you begin the assembly process to ensure a smooth, efficient workflow.

Instructions

Assembly Phase

1. 1Prepare the Base
   Place the cubed beef cheeks into the bottom of the slow cooker ceramic insert. Ensure the meat is arranged in an even layer to promote consistent cooking throughout the braising process.
   Look for The beef should be spread out evenly across the bottom of the slow cooker.
   Tip Pat the beef dry with paper towels before adding to the cooker for better browning results.
2. 2Add Aromatics
   Scatter the thinly sliced fennel over the beef. The fennel will soften during the long cook time, infusing the meat with its characteristic sweet, anise-like aroma while creating a rich foundation for the sauce.
   Look for The fennel slices should be distributed uniformly over the surface of the meat.
   Tip Cut the fennel into uniform slices to ensure they cook at the same rate.

At the end of this phase, the beef should be neatly arranged in the bottom of the slow cooker, topped with an even layer of sliced fennel. The ingredients should be ready to receive the liquid components.

Check that the slow cooker is plugged in and the ceramic insert is correctly positioned within the heating unit, ensuring a stable setup for the long cooking duration ahead. Everything should look organized and clean.

Braising Phase

3. 3Season and Braise
   Sprinkle the dried Provence herbs over the fennel. Pour the tomato pulp and the Pastis over the ingredients. Cover the slow cooker and cook on low heat for 8 hours until the beef reaches an internal temperature of at least 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes before serving.
   Look for The tomato pulp should coat the ingredients, and the Pastis will provide a distinct herbal scent.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during the first 6 hours to maintain the necessary internal temperature.

During this phase, the ingredients will undergo a slow transformation. The kitchen should begin to smell of herbs and a slight hint of anise from the Pastis. The tomato pulp will darken and thicken as it combines with the juices released by the beef and fennel. The slow cooker should remain sealed, with no visible steam escaping, ensuring the internal temperature stays constant to properly break down the beef fibers.

Serving Phase

4. 4Rest and Serve
   Once the cooking time is complete, verify the beef is tender. Ensure the meat has rested for at least 3 minutes. This allows the juices to redistribute for maximum tenderness.
   Look for The meat should be easily pierced with a fork and the sauce should be glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Serve immediately while steaming hot to enjoy the full depth of the herbal aromatics.

The final result should be a deeply aromatic, steaming dish with tender beef that holds its shape but pulls apart easily. The sauce should be rich and glossy, coating the fennel and meat. Check that the beef is tender enough to be easily pierced by a fork. Ensure the dish is served while hot to maintain the best flavor profile, with the fennel providing a tender, sweet contrast to the savory, braised meat.

Common mistakes

A common mistake is lifting the lid too frequently, which allows heat and steam to escape, significantly increasing the cooking time and potentially drying out the meat.

Another error is failing to trim the meat properly; while the slow cooking process is forgiving, large pieces of silver skin will remain tough and chewy even after hours of cooking. Finally, using too much liquid can result in a watery sauce rather than the intended rich, glossy coating, so adhere strictly to the ingredient amounts provided.

How to tell it’s done

The beef cheeks are done when they are fork-tender, meaning they pull apart with very little resistance when pierced. The internal temperature must reach at least 145°F (63°C). The sauce should have thickened into a glossy, reduced consistency that coats the back of a spoon.

The fennel should be soft and translucent, having absorbed the flavors of the tomato and the aromatic herbs, indicating that the braising process has successfully completed and the flavors have melded together perfectly.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest