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
12 people
16 IngredientsLast modified on: December 30th 2019
For 12 people, you will need:
- 1
14.1 oz turnip - 2
14.1 oz carrot - 3
14.1 oz Jerusalem artichokes - 4
2 lb + 3.2 oz mushrooms - 5
14.1 oz Brussels sprouts - 6
10.6 oz leek - 7
7.0 oz onion - 8
10.6 oz belly (streaky) bacon - 9
5 lb + 4.5 oz beef - 10
6 tablespoons olive oil - 11
1 lemon - 12
7.0 oz dry white wine - 13
7.0 oz vegetable stock - 14
10.6 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 14.1 oz turnip, dry and cut into chunks.Do the same with 14.1 oz carrot (here I am using delicious little carrots in different colours) and 14.1 oz Jerusalem artichokes.
Peel 2 lb + 3.2 oz mushrooms, rinse if necessary and cut into chumks (wood blewits here).
Stage 2 - 30 min.
Peel and rinse 14.1 oz Brussels sprouts, then cut into 4 lengthways.
Only use the white part of the leek and chop finely.
Peel 7.0 oz onion and chop finely.
Dice 10.6 oz belly (streaky) bacon small (use smoked if possible).
Only use the white part of the leek and chop finely.
Peel 7.0 oz onion and chop finely.
Dice 10.6 oz belly (streaky) bacon small (use smoked if possible).
Stage 3 - 2 min.
Prepare the meat
Rinse and dry 5 lb + 4.5 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 6 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 7.0 oz dry white wine and 7.0 oz vegetable stock and season again.
Pour in 7.0 oz dry white wine and 7.0 oz vegetable stock and season again.
Stage 11 - 5 min.
Seal the casserole with 10.6 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 | 530 RDI=200 % | 460 RDI=40 % | 820 RDI=120 % | 11,290 RDI=570 % | 47,280 RDI: 570 % |
| 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 12 people : 25.90 €
- 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: Two-stage beef chuck , How to cook red meat properly, Carbonnade, How to slow cook meat, Taos hotpot, ... See them all 10
Jerusalem artichokes
Like these other recipes: How to prepare Jerusalem artichokes, Purée of Jerusalem artichokes with foie gras, Baked Mont d'Or with diced mixed vegetables, Gratin of Jerusalem artichokes à la Comtoise, Roast in the bag pork with fondant vegetables., ... See them all 11
Mushrooms
Like these other recipes: Mushroom bourguignon, Rabbit civet "à la normande", Quick flaky pizza, Tomato omelette, Polenta with artichokes and mushrooms, ... See them all 61
Turnip
Like these other recipes: Duo of slow-cooked pork, The total turnip, Creamy risotto with vegetables , Loin of pork with herbs and julienne vegetables , Langoustine gratin, ... See them all 31
Other recipes you may also like
Tartiflette
A personal version of a classic recipe from Savoy.September 16th 2019606 K 14.6 1 hour 30 min.
Chantilly cream
Chantilly cream, it's simply whipped liquid cream with sugar. It is use in many desserts, but already delicious simply with strawberries or other fruits.September 17th 2013667 K5 20 min.
Apricot and almond cream tart
Half apricots arranged on a thin layer of almond cream.July 12th 2023329 K4.1 1 hour 45 min.
Fish fillet in express cooking envelope
Vegetables cut in small dice and precooked, fish fillet, lemon juice, olive oil, and 2 minutes in the microwave.June 11th 2011344 K 23.8 1 hour 20 min.
Courgettes (zuchinis)
A classic gratin, but with the courgettes cooked separately to prevent too much juice being released during the oven cooking, and so make a dish that is barely moist.October 13th 2010504 K 13.7 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-06)
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.