Melt-in-the mouth meat and vegetables in a sealed casserole

For 3 people, you will need:

1 100 g turnip
2 100 g carrot
3 100 g Jerusalem artichoke
4 100 g mushrooms
5 100 g Brussels sprouts
6 75 g leek
7 50 g onion
8 75 g belly (streaky) bacon
9 600 g beef
10 2 tablespoons olive oil
11 ¼ lemon
12 50 ml dry white wine
13 50 ml Vegetable stock
14 75 g sealing dough
15 salt
16 pepper
Total weight: 1,538 grams

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 10 min.	4 hours 18 min.	5 hours 28 min.

Keeping: Several days in the fridge, still in the dish with its lid.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 30 min.

Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #1

Prepare the accompanying vegetables and bacon

Peel and rinse 100 g turnip, dry and cut into chunks.

Do the same with 100 g carrot (here I am using delicious little carrots in different colours) and 100 g Jerusalem artichoke.

Peel 100 g mushrooms, rinse if necessary and cut into chumks (wood blewits here).

Stage 2 - 30 min.

Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #2

Peel and rinse 100 g Brussels sprouts, then cut into 4 lengthways.

Only use the white part of the leek and chop finely.

Peel 50 g onion and chop finely.

Dice 75 g belly (streaky) bacon small (use smoked if possible).

Stage 3 - 2 min.

Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #3

Prepare the meat

Rinse and dry 600 g beef, then salt and pepper all over.

Stage 4 - 5 min.

Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #4

Use a large casserole that can be used both on the hob and in the oven. Heat 2 tablespoons olive oil on high heat.

When hot, add the meat and brown all over (1 or 2 minutes on each side).

Stage 5 - 3 min.

Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #5

Remove the meat from the pan and set aside.

Turn the heat down slightly and add the bacon pieces.

Fry lightly.

Stage 6 - 2 min.

Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #6

Add the chopped onion, salt and pepper. Cook for 1 or 2 minutes.

Stage 7 - 3 min.

Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #7

Add the mushrooms, stir and cook for a further 2 or 3 minutes.

Stage 8 - 1 min.

Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #8

Add the juice of ¼ lemon.

Stir well.

Preheat the oven to 300°F (150°C).

Stage 9 - 5 min.

Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #9

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.

Stage 10 - 2 min.

Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #10

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 50 ml dry white wine and 50 ml Vegetable stock and season again.

Stage 11 - 5 min.

Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #11

Seal the casserole with 75 g sealing dough.

Stage 12 - 4 hours

Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #12

Cook in a slow oven for 4 hours.

Stage 13

Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #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

Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #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!

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 (step 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 3 people : 6.49 €
Per person : 2.16 €

Note : These prices are only approximate

Change currency:

	Beef : You can check-out other recipes which use it, like for example: Home-made doner kebab, Upside-down Parmentier, Beef braised in reduced red wine, How to cook red meat properly, Beef Wellington, ... All
	Jerusalem artichoke: You can check-out other recipes which use it, like for example: Purée of Jerusalem artichokes with foie gras, Country vegetable soup, Normandy seafood stew, Baked Mont d'Or with diced mixed vegetables, ... All
	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Boeuf (beef) bourguignon, Escalope of veal in a cream sauce, Mushroom Pancakes au Gratin, Mushroom velouté, ... All
	Turnip: You can check-out other recipes which use it, like for example: Baked Mont d'Or with diced mixed vegetables, Duo of slow-cooked pork, Veal Chop With Assortment of Vegetables, Creamy risotto with diced vegetables and flax seeds, Creamy Winter Vegetable Soup, ... All

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