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.
80 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
400 ml turnips - 2
400 ml carrot - 3
400 ml Jerusalem artichokes - 4
1 litre mushrooms - 5
400 ml Brussels sprouts - 6
300 ml leek - 7
200 ml onion - 8
300 ml belly (streaky) bacon - 9
2 litres 400 ml beef - 10
6 tablespoons olive oil - 11
1 lemon - 12
200 ml dry white wine - 13
200 ml vegetable stock - 14
300 mls 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 400 ml turnips, dry and cut into chunks.Do the same with 400 ml carrot (here I am using delicious little carrots in different colours) and 400 ml Jerusalem artichokes.
Peel 1 litre mushrooms, rinse if necessary and cut into chumks (wood blewits here).
Stage 2 - 30 min.
Peel and rinse 400 ml Brussels sprouts, then cut into 4 lengthways.
Only use the white part of the leek and chop finely.
Peel 200 ml onion and chop finely.
Dice 300 ml belly (streaky) bacon small (use smoked if possible).
Only use the white part of the leek and chop finely.
Peel 200 ml onion and chop finely.
Dice 300 ml belly (streaky) bacon small (use smoked if possible).
Stage 3 - 2 min.
Prepare the meat
Rinse and dry 2 litres 400 ml 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 200 ml dry white wine and 200 ml vegetable stock and season again.
Pour in 200 ml dry white wine and 200 ml vegetable stock and season again.
Stage 11 - 5 min.
Seal the casserole with 300 mls 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 | 510 RDI=200 % | 370 RDI=30 % | 760 RDI=110 % | 10,290 RDI=510 % | 43,080 RDI: 510 % |
| Per 100 g | 8 RDI=3 % | 6 RDI=1 % | 10 RDI=2 % | 180 RDI=9 % | 750 RDI: 9 % |
| Per person | 40 RDI=20 % | 30 RDI=3 % | 60 RDI=10 % | 860 RDI=40 % | 3,590 RDI: 40 % |
How much will it cost?
- For 12 people : 24.30 €
- Per person : 2.05 €
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: How to cook red meat properly, Roast beef "like they do it in Santa Fe", How to slow cook meat, Home-made doner kebab, Two-stage beef chuck , ... See them all 10
Mushrooms
Like these other recipes: Rabbit civet "à la normande", Kérinou slices, Rustic chicken and mushroom pie, Baked Mont d'Or with diced mixed vegetables, How to prepare fresh mushrooms, ... See them all 62
Turnips
Like these other recipes: Fried rice with turnips and new peas, Normandy seafood stew, Winter vegetable soup, Minestrone, Veal Chop With Assortment of Vegetables, ... See them all 35
Brussels sprouts
Like these other recipes: Chicken Brussels pie, Oven-roasted Sprouts, Sautéed Green Vegetables in pan, Brussels sprouts à la Lombarde, Hearty leek and sprout soup, ... See them all 17
Other recipes you may also like
Ramekins of duchess potatoes
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.March 4th 2020301 K 24.6 2 hours 5 min.
Warm broccoli and Tuna Salad
In this recipe, the broccoli is served only just cooked and still warm with tuna, chopped shallot and cherry tomatoes in a good vinaigrette dressing.March 3rd 201667 K4 25 min.
Spring radish and avocado salad
This spring salad makes the most of the season's big radishes, balancing their crunch with the soft texture of avocado, in a rémoulade dressing.June 16th 202127 K 30 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025297 K 24.5 3 hours 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.