I wanted to try something different with fennel, so I chose a large piece of beef short rib meat.

Originally, I thought I would do this by slow cooking, but then I ran out of time. So instead, I have used the pressure cooker.

For most of these sorts of dishes, you could use a slow cooker, a pressure cooker, or do it on a stovetop.

I’ve provided a method for each.

If you want to know what mixed mammal meat cooking liquor is, it’s the result of many slow-cooked beef, lamb, or pork dishes. I always keep the cooking liquor because it makes a decent meat broth.

Ingredients

Beef and aromatics

• 1.2 kg boneless beef short rib meat
  cut into cubes ~8 cm³ (about 2 × 2 × 2 cm)
• 2 tablespoons of beef fat
• 1 fennel bulb (about 150 g), quartered
• 2 teaspoons of fennel seeds
• 2 cups (480 mL) mixed mammal meat cooking liquor
• 1 tablespoon apple cider vinegar
• 2 sprigs of rosemary
• 1 bay leaf
• Salt and pepper to taste

To finish

• 2 tablespoons of cultured butter
• Serve with Greek-style yoghurt, garnished with pickled pomegranate arils and fennel fronds.

Methods

Stovetop and oven

1. Preheat oven to 165 °C.
2. Pat beef cubes dry.
3. Heat the beef fat in a heavy pot. Brown the beef cubes in batches until well caramelised.
4. Add sliced fennel and fennel seeds; sauté until the fennel softens slightly.
5. Add the cooling liquor, rosemary, bay leaf, and vinegar if using.
6. Return beef to the pot and bring to a gentle simmer.
7. Cover and cook in the oven for 1.75–2 hours, until tender.
8. Remove beef. Reduce the sauce on the stovetop until glossy.
9. Whisk in butter.

Slow Cooker Method

1. Brown beef cubes and sauté fennel as above.
2. Transfer everything to the slow cooker.
3. Cook Low 5–6 hours or High 3–4 hours.
4. Remove beef. Reduce cooking liquid in a saucepan until thickened.
5. Finish with butter and serve.

Pressure Cooker Method

1. Brown the beef and fennel separately.
2. Add fennel, fennel seeds, broth, rosemary, bay leaf, and vinegar.
3. Seal and cook for 35–40 minutes at high pressure.
4. Natural release for 10 minutes.
5. Reduce the sauce and finish with butter.

With no onion, garlic, tomato paste, thyme, or wine, the carbohydrate load is relatively low. The only meaningful carbohydrate source is fennel, which is widely used in low-carbohydrate recipes due to its low net carbohydrate content. Mixed mammal cooking liquor, beef, rosemary, olive oil, and butter are all compatible with a low-carbohydrate meal.

Serve with Greek-style yoghurt, garnished with pickled pomegranate arils and fennel fronds.

This version sits comfortably at 2–3 g net carbs per serving, depending on the amount of fennel.

Nutrient Information (metric; per ingredient)

Boneless beef short rib (300 g cooked yield per serving)

• Energy: ~1400–1600 kJ
• Protein: ~40–45 g
• Fat: ~35–45 g
• Carbohydrate: 0 g

Fennel bulb (150 g total; ~37 g per serve)

• Energy: 100 kJ
• Carbohydrate: 7 g (net ~4 g)
• Fibre: 3 g

Mixed mammal cooking liquor (480 ml; ~120 ml per serve)

• Protein: 5–7 g
• Fat: 1–2 g
• Carbohydrate: 0–1 g

Beef fat (2 tbsp; ~7 g per serve)

• Fat: 28 g

Butter (2 tbsp; ~7 g per serve)

• Fat: 14 g

Estimated total per serving

• Energy:
  ~2300–2700 kJ
• Protein:
  ~45–50 g
• Fat:
  ~55–65 g
• Net carbs:
  2–3 g
• Fibre:
  ~2–3 g

Final Thoughts

This is a clean, savoury meal that suits low‑carbohydrate preferences. The fennel and rosemary carry the aromatics, and the beef provides richness without needing onion, garlic, tomato paste, thyme, or wine.