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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.
81 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 turnips - 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.
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 70 g turnips, 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: Upside-down Parmentier, Boeuf (beef) bourguignon, Beef braised in reduced red wine, Two-stage beef chuck , Roast beef "like they do it in Santa Fe", ... See them all 10
Carrot
Like these other recipes: Beef braised in reduced red wine, Normandy seafood stew, Breton coleslaw, Vegetable stock, Tender roasted carrots with avocado mayonnaise, ... See them all 68
Jerusalem artichokes
Like these other recipes: Leek and Jerusalem artichoke soup, How to prepare Jerusalem artichokes, Normandy seafood stew, Turnip and Jerusalem artichoke soup, Purée of Jerusalem artichokes with foie gras, ... See them all 11
Mushrooms
Like these other recipes: Mixed salad, Sliced veal with leeks and mushrooms, Penne with Mushrooms, Fillets of sole Dieppoise, Coq au vin, ... See them all 62
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