Melt-in-the mouth meat and vegetables in a sealed casserole (Slideshow version)
In this recipe a good joint of beef is slow-cooked, surrounded by an assortment of vegetables in small chunks.
To concentrate the flavours, the cooking time should be long at a moderate temperature and, most important of all, the dish should be sealed
By the end of cooking, the vegetables will be meltingly soft and the meat can be pulled apart with a fork.
This is an appealing dish to serve and share, leaving everyone to help themselves as they like.
Back to classic recipe
Back to top of page