Melt-in-the mouth meat and vegetables in a sealed casserole
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.
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.
75 K 3.8/5 (32 reviews)
5 hours 30 min.
Average
6 people
16 IngredientsLast modified on: December 30th 2019
For 6 people, you will need:
- 1
200 g turnip - 2
200 g carrot - 3
200 g Jerusalem artichokes - 4
200 g mushrooms - 5
200 g Brussels sprouts - 6
150 g leek - 7
100 g onion - 8
150 g belly (streaky) bacon - 9
1 kg 200 g beef - 10
3 tablespoons olive oil - 11
½ lemon - 12
100 ml dry white wine - 13
100 ml vegetable stock - 14
150 g sealing dough - 15
salt - 16
pepper - Total weight: 3,060 grams
Change measures:
Times for this recipe
Preparation: 1 hour 10 min.
Cooking: 4 hours 20 min.
All in all: 5 hours 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 30 min.
Prepare the accompanying vegetables and bacon
Peel and rinse 200 g turnip, dry and cut into chunks.Do the same with 200 g carrot (here I am using delicious little carrots in different colours) and 200 g Jerusalem artichokes.
Peel 200 g mushrooms, rinse if necessary and cut into chumks (wood blewits here).
Stage 2 - 30 min.
Peel and rinse 200 g Brussels sprouts, then cut into 4 lengthways.
Only use the white part of the leek and chop finely.
Peel 100 g onion and chop finely.
Dice 150 g belly (streaky) bacon small (use smoked if possible).
Only use the white part of the leek and chop finely.
Peel 100 g onion and chop finely.
Dice 150 g belly (streaky) bacon small (use smoked if possible).
Stage 3 - 2 min.
Prepare the meat
Rinse and dry 1 kg 200 g beef, then salt and pepper all over.Stage 4 - 5 min.
Use a large casserole that can be used both on the hob and in the oven. Heat 3 tablespoons olive oil on high heat.
When hot, add the meat and brown all over (1 or 2 minutes on each side).
When hot, add the meat and brown all over (1 or 2 minutes on each side).
Stage 5 - 3 min.
Remove the meat from the pan and set aside.
Turn the heat down slightly and add the bacon pieces.
Fry lightly.
Turn the heat down slightly and add the bacon pieces.
Fry lightly.
Stage 6 - 2 min.
Add the chopped onion, salt and pepper. Cook for 1 or 2 minutes.
Stage 7 - 3 min.
Add the mushrooms, stir and cook for a further 2 or 3 minutes.
Stage 8 - 1 min.
Stage 9 - 5 min.
Add the vegetables all at once (carrots, Jerusalem artichokes, turnips and sprouts). Salt and pepper, then cook for about 5 minutes, stirring frequently.
This brief initial frying of the vegetables and bacon is what gives the dish a depth of flavour that just isn't possible by simply adding them raw.
This brief initial frying of the vegetables and bacon is what gives the dish a depth of flavour that just isn't possible by simply adding them raw.
Stage 10 - 2 min.
Put the meat back into the pan. Sit it right on the bottom (press it down to be sure), surrounded by the vegetables.
Pour in 100 ml dry white wine and 100 ml vegetable stock and season again.
Pour in 100 ml dry white wine and 100 ml vegetable stock and season again.
Stage 11 - 5 min.
Seal the casserole with 150 g sealing dough.
Stage 12 - 4 hours
Cook in a slow oven for 4 hours.
Stage 13
The ideal way to serve is to bring the casserole to the table still sealed and break open the crust in front of everyone, so they can all share the delicious cooking aromas.
Stage 14
As is usual with this kind of popular bistro dish, everyone helps themselves to the meat and vegetables as they like.
There is no need to cut the meat, it is deliciously tender ("confit") and can simply be pulled apart with a fork!
There is no need to cut the meat, it is deliciously tender ("confit") and can simply be pulled apart with a fork!
Remarks
For the mushrooms, choose wild ones if possible, as they have more flavour. Use either fresh ones in season or dried (morels or chanterelles, for example).
If you do not have any vegetable stock (stage 10), use a chicken stock cube instead.
If for any reason you cannot or do not wish to seal the dish (a pity), increase the amount of liquid (wine and stock) by 50% to allow for evaporation during cooking.
If you do not have any vegetable stock (stage 10), use a chicken stock cube instead.
If for any reason you cannot or do not wish to seal the dish (a pity), increase the amount of liquid (wine and stock) by 50% to allow for evaporation during cooking.
Keeping: Several days in the fridge, still in the dish with its lid.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 260 RDI=100 % | 230 RDI=20 % | 410 RDI=60 % | 5,650 RDI=280 % | 23,640 RDI: 280 % |
| Per 100 g | 8 RDI=3 % | 7 RDI=1 % | 10 RDI=2 % | 180 RDI=9 % | 770 RDI: 9 % |
| Per person | 40 RDI=20 % | 40 RDI=4 % | 70 RDI=10 % | 940 RDI=50 % | 3,940 RDI: 50 % |
How much will it cost?
- For 6 people : 12.95 €
- Per person : 2.20 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Beef
Like these other recipes: Roast beef "like they do it in Santa Fe", Carbonnade, Upside-down Parmentier, Two-stage beef chuck , Boeuf (beef) bourguignon, ... See them all 10
Turnip
Like these other recipes: Fish petals, vegetables julienne, and beurre blanc, Turnip and sesame puree (tahina) soup, Turnip and Jerusalem artichoke soup, Couscous, Thaï rice with small vegetables, ... See them all 31
Brussels sprouts
Like these other recipes: Veal Chop With Assortment of Vegetables, Brussels sprouts salad with smoked trout and Comté cheese, Quartet of brassicas with cream , Winter vegetable soup, Country vegetable soup, ... See them all 17
Carrot
Like these other recipes: Polenta parmentier, Vegetable stock, Beef braised in reduced red wine, Blanquette of veal, Roasted vegetables with thyme and green sauce, ... See them all 66
Other recipes you may also like
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...October 24th 20171.08 M 364.7 5 hours 6 min.
Green asparagus omelette
Small spears of green asparagus steamed and sliced, served with grated Parmesan in the middle of an omelette.May 6th 2012146 K3.8 35 min.
Sausage and lentils "en cocotte"
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its...February 5th 2017143 K4.5 1 hour 5 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016241 K4.4 2 hours 2 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.February 21th 2011228 K4.2 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.