Slow Cooker Provencal Veal Tendrons with Tomato and Herbs Step-by-step instructions

Before you start

Before starting the assembly, ensure your vegetables are washed and sliced into uniform pieces to promote even cooking. Pat the veal dry with paper towels to remove excess moisture, which helps the seasoning adhere better to the meat.

Clear your workstation of any unnecessary items and have your slow cooker plugged into an outlet in a safe, heat-resistant location. Having all ingredients measured and ready to go will make the assembly process efficient and straightforward.

Instructions

Layering the ingredients

1. 1Assemble the ingredients
   Place the veal pieces into the base of the slow cooker, ensuring they are distributed evenly. Scatter the sliced bell peppers and onions directly over the meat to create a flavorful bed for the slow cooking process.
   Look for The meat is at the bottom and vegetables are layered on top.
   Tip Ensure the vegetables are cut into uniform slices for even cooking.

At the end of this phase, the slow cooker is layered with the raw veal at the base, topped with slices of peppers and onions. The ingredients are neatly arranged, providing a solid foundation for the subsequent seasoning and braising steps.

Ensure that the vegetables form a relatively even layer over the meat to create a consistent environment for the flavors to meld as they begin to heat.

Seasoning and braising setup

2. 2Season and add liquid
   Sprinkle the herbes de Provence over the vegetables and meat. Pour the crushed tomatoes over the entire mixture, ensuring the ingredients are well-coated and the tomatoes are evenly distributed throughout the slow cooker.
   Look for The tomatoes should cover the herbs and vegetables.
   Tip Use a spoon to gently nudge the tomatoes into the gaps if needed.

Once the herbs and tomatoes have been added, the slow cooker is ready to begin the long, slow braise. The crushed tomatoes should be evenly distributed, partially covering the layer of vegetables and herbs. Check that the lid is securely in place to trap the steam. The assembly is now complete, and the slow cooker can be set to the low temperature setting for the extended cooking period.

Final cook and serving

3. 3Cook and serve
   Cover the slow cooker and cook on low for 6 hours until the veal is tender and reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest for 5 minutes before serving hot on a plate.
   Look for The veal is fork-tender and the sauce is glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Check the temperature with a meat thermometer to ensure safety.

After 6 hours, the veal should be perfectly tender and the tomato sauce should be rich and aromatic. The meat should easily yield to a fork, and the sauce should have a glossy, thickened consistency. Verify the internal temperature of the meat before turning off the heat. Let the dish rest for 5 minutes, allowing the juices to redistribute, before transferring it to plates for serving.

Common mistakes

Avoid lifting the lid of the slow cooker unnecessarily during the cooking process, as this releases heat and moisture, significantly increasing the time required to reach the desired tenderness.

Do not crowd the slow cooker, as this prevents even heat distribution. Ensure the meat is placed at the bottom, as it requires the most heat to break down, while the vegetables and tomatoes provide the necessary moisture on top to prevent the meat from scorching.

How to tell it’s done

The veal is properly cooked when it reaches an internal temperature of 145°F (63°C). At this point, the meat should be fork-tender and easily pull apart with minimal resistance.

The tomato sauce should appear glossy and have thickened slightly, coating the back of a spoon. The vegetables, particularly the onions, should be soft and translucent, having fully integrated their sweetness into the savory base of the dish.

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