Slow Cooker Beef Cheeks with Sun-Dried Tomato, Fennel, and Orange

Instructions

1. 1

   Pat the beef cheeks dry with paper towels and season them with the salt and black pepper. Dust both sides lightly with the rice flour.

2. 2

   Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, brown the beef cheeks for 2 to 3 minutes per side until well colored. Transfer them to the slow cooker.

3. 3

   In the same skillet, add the remaining tablespoon of olive oil, the yellow onion, and the fennel bulb. Cook for 5 minutes, stirring, until they begin to soften. Add the garlic, fennel seeds, and sweet paprika, and cook for 1 more minute.

4. 4

   Stir in the sun-dried tomatoes and tomato paste. Cook for 1 minute to deepen the flavor. Pour in the dry white wine and scrape up the browned bits from the bottom of the pan. Cook for 2 minutes.

5. 5

   Transfer this mixture to the slow cooker. Add the beef broth, orange zest, orange juice, and bay leaves. Stir gently around the meat.

6. 6

   Cover and cook on low for 7 hours, or until the beef cheeks are very tender. If you prefer cooking on high, cook for about 4 hours, checking that the internal temperature of the meat reaches at least 145°F and 63°C, though for a melting texture it should cook until very soft.

7. 7

   Remove the beef cheeks and the bay leaves. If you want a thicker sauce, pour the liquid and vegetables into a saucepan and simmer over medium heat for 8 to 10 minutes, or until thickened to your liking. The sauce should stay above 165°F and 74°C when reheating or reducing.

8. 8

   Return the beef cheeks to the sauce, sprinkle the fresh parsley over the top, and serve hot.