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
2 people
16 IngredientsLast modified on: December 30th 2019
For 2 people, you will need:
- 1
70 g turnip - 2
70 g carrot - 3
70 g Jerusalem artichokes - 4
70 g mushrooms - 5
70 g Brussels sprouts - 6
50 g leek - 7
35 g onion - 8
50 g belly (streaky) bacon - 9
400 g beef - 10
1 tablespoon olive oil - 11
0 lemon - 12
35 ml dry white wine - 13
35 ml vegetable stock - 14
50 g sealing dough - 15
salt - 16
pepper - Total weight: 1,045 grams
Change measures:
Times for this recipe
Preparation: 1 hour 10 min.
Cooking: 4 hours 20 min.
All in all: 5 hours 30 min.
To finish around 7pm, you'll need to have started before: 14:05.Change end time
Step by step recipe
Stage 1 - 30 min.
Prepare the accompanying vegetables and bacon
Peel and rinse 70 g turnip, dry and cut into chunks.Do the same with 70 g carrot (here I am using delicious little carrots in different colours) and 70 g Jerusalem artichokes.
Peel 70 g mushrooms, rinse if necessary and cut into chumks (wood blewits here).
Stage 2 - 30 min.
Peel and rinse 70 g Brussels sprouts, then cut into 4 lengthways.
Only use the white part of the leek and chop finely.
Peel 35 g onion and chop finely.
Dice 50 g belly (streaky) bacon small (use smoked if possible).
Only use the white part of the leek and chop finely.
Peel 35 g onion and chop finely.
Dice 50 g belly (streaky) bacon small (use smoked if possible).
Stage 3 - 2 min.
Prepare the meat
Rinse and dry 400 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 1 tablespoon 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 35 ml dry white wine and 35 ml vegetable stock and season again.
Pour in 35 ml dry white wine and 35 ml vegetable stock and season again.
Stage 11 - 5 min.
Seal the casserole with 50 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 | 90 RDI=30 % | 80 RDI=8 % | 140 RDI=20 % | 1,900 RDI=100 % | 7,950 RDI: 100 % |
| Per 100 g | 8 RDI=3 % | 7 RDI=1 % | 10 RDI=2 % | 180 RDI=9 % | 760 RDI: 9 % |
| Per person | 40 RDI=20 % | 40 RDI=4 % | 70 RDI=10 % | 950 RDI=50 % | 3,970 RDI: 50 % |
How much will it cost?
- For 2 people : 4.40 €
- 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: Carbonnade, Taos hotpot, How to cook red meat properly, Two-stage beef chuck , How to slow cook meat, ... See them all 10
Brussels sprouts
Like these other recipes: Quartet of brassicas with cream , Brussels sprouts with thyme cream, Sautéed Green Vegetables in pan, Frichti from Bruxelles, How to prepare Brussels sprouts, ... See them all 17
Carrot
Like these other recipes: Tender roasted carrots with avocado mayonnaise, Salmon marinated like herring, Eggs with mayonnaise, How to slow cook meat, Beef braised in reduced red wine, ... See them all 66
Jerusalem artichokes
Like these other recipes: Jerusalem artichoke purée with leeks, Purée of Jerusalem artichokes with foie gras, How to prepare Jerusalem artichokes, Normandy seafood stew, Country vegetable soup, ... See them all 11
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020526 K 44.2 14 hours 30 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020336 K5 1 hour 15 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011357 K4.0 1 hour 15 min.
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.December 20th 2018374 K 14 1 day 1 hour 25 min.
Rice pudding (riz au lait)
My personal version of this classic family recipe.December 18th 2018397 K5 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
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.