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.
76 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
7.0 oz turnip - 2
7.0 oz carrot - 3
7.0 oz Jerusalem artichokes - 4
1 lb + 1.6 oz mushrooms - 5
7.0 oz Brussels sprouts - 6
5.3 oz leek - 7
3.5 oz onion - 8
5.3 oz belly (streaky) bacon - 9
2 lb + 10.3 oz beef - 10
3 tablespoons olive oil - 11
½ lemon - 12
3.5 oz dry white wine - 13
3.5 oz vegetable stock - 14
5.3 oz sealing dough - 15
salt - 16
pepper
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 7.0 oz turnip, dry and cut into chunks.Do the same with 7.0 oz carrot (here I am using delicious little carrots in different colours) and 7.0 oz Jerusalem artichokes.
Peel 1 lb + 1.6 oz mushrooms, rinse if necessary and cut into chumks (wood blewits here).
Stage 2 - 30 min.
Peel and rinse 7.0 oz Brussels sprouts, then cut into 4 lengthways.
Only use the white part of the leek and chop finely.
Peel 3.5 oz onion and chop finely.
Dice 5.3 oz belly (streaky) bacon small (use smoked if possible).
Only use the white part of the leek and chop finely.
Peel 3.5 oz onion and chop finely.
Dice 5.3 oz belly (streaky) bacon small (use smoked if possible).
Stage 3 - 2 min.
Prepare the meat
Rinse and dry 2 lb + 10.3 oz 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 3.5 oz dry white wine and 3.5 oz vegetable stock and season again.
Pour in 3.5 oz dry white wine and 3.5 oz vegetable stock and season again.
Stage 11 - 5 min.
Seal the casserole with 5.3 oz 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: Upside-down Parmentier, Roast beef "like they do it in Santa Fe", Taos hotpot, Two-stage beef chuck , How to slow cook meat, ... See them all 10
Jerusalem artichokes
Like these other recipes: Roast in the bag pork with fondant vegetables., How to prepare Jerusalem artichokes, Purée of Jerusalem artichokes with foie gras, Country vegetable soup, Gratin of Jerusalem artichokes à la Comtoise, ... See them all 11
Mushrooms
Like these other recipes: Boeuf (beef) bourguignon, Celeriac and mushroom gratin, Rustic chicken and mushroom pie, Vol-au-vent, Chicken pie, ... See them all 62
Turnip
Like these other recipes: Turnip leaf pesto, Couscous, Chinese style chicken, Winter vegetable soup, Thaï rice with small vegetables, ... See them all 33
Other recipes you may also like
Cabbage julienne with ham
A quick recipe: cabbage julienne cooked English style, pan-fried ribbons of ham, a knob of butter and some parsley, and it's ready.December 31th 2013228 K 34.1 30 min.
Glazed mushrooms with plain rice
In this very simple recipe, the mushrooms are lightly sautéed, then glazed with soy sauce and lemon juice, and served on a bed of plain white rice.May 10th 202330 K 30 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020338 K5 1 hour 15 min.
Caramelised apple pie
Apple pie made with caramelised apples.September 11th 2018260 K4.3 1 hour 55 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part.July 5th 2016243 K4.4 2 hours 2 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.