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.
70 K 3.8/5 (31 reviews)
5 hours 30 min.
Average
18 people
16 IngredientsLast modified on: December 30th 2019
For 18 people, you will need:
- 1
1 lb + 5.1 oz turnip - 2
1 lb + 5.1 oz carrot - 3
1 lb + 5.1 oz Jerusalem artichokes - 4
3 lb + 4.8 oz mushrooms - 5
1 lb + 5.1 oz Brussels sprouts - 6
15.8 oz leek - 7
10.6 oz onion - 8
15.8 oz belly (streaky) bacon - 9
7 lb + 14.8 oz beef - 10
9 tablespoons olive oil - 11
2 lemon - 12
10.6 oz dry white wine - 13
10.6 oz Vegetable stock - 14
15.8 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 1 lb + 5.1 oz turnip, dry and cut into chunks.Do the same with 1 lb + 5.1 oz carrot (here I am using delicious little carrots in different colours) and 1 lb + 5.1 oz Jerusalem artichokes.
Peel 3 lb + 4.8 oz mushrooms, rinse if necessary and cut into chumks (wood blewits here).
Stage 2 - 30 min.
Peel and rinse 1 lb + 5.1 oz Brussels sprouts, then cut into 4 lengthways.
Only use the white part of the leek and chop finely.
Peel 10.6 oz onion and chop finely.
Dice 15.8 oz belly (streaky) bacon small (use smoked if possible).
Only use the white part of the leek and chop finely.
Peel 10.6 oz onion and chop finely.
Dice 15.8 oz belly (streaky) bacon small (use smoked if possible).
Stage 3 - 2 min.
Prepare the meat
Rinse and dry 7 lb + 14.8 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 9 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 10.6 oz dry white wine and 10.6 oz Vegetable stock and season again.
Pour in 10.6 oz dry white wine and 10.6 oz Vegetable stock and season again.
Stage 11 - 5 min.
Seal the casserole with 15.8 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 | 790 RDI=300 % | 690 RDI=70 % | 1,220 RDI=190 % | 16,940 RDI=850 % | 70,920 RDI: 850 % |
| 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 18 people : 38.80 €
- 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: Home-made doner kebab, Two-stage beef chuck , How to cook red meat properly, Carbonnade, Boeuf (beef) bourguignon, ... See them all 10
Jerusalem artichokes
Like these other recipes: Country vegetable soup, Leek and Jerusalem artichoke soup, Purée of Jerusalem artichokes with foie gras, Jerusalem artichoke purée with leeks, Baked Mont d'Or with diced mixed vegetables, ... See them all 11
Mushrooms
Like these other recipes: Sliced chicken with mushrooms and broccoli, Shiitake eggs, Mushroom duxelles, Mushroom buckwheat pancakes, Mushroom bourguignon, ... See them all 61
Turnip
Like these other recipes: Chinese style chicken, Minestrone, Pork medallions with "full" turnips, Creamy Winter Vegetable Soup, Thaï rice with small vegetables, ... See them all 30
Other recipes you may also like
Stewed plums
Quick and simple, stewed plums can also be spread like jam.June 27th 2010461 K2.6 40 min.
Crème de foie gras
This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.December 17th 2023141 K3.8 1 hour 35 min.
Thai-style Chicken with Cashew Nuts
This Thai-inspired recipe combines diced chicken with cashew nuts, spring onions, herbs and a lime-soy sauce.June 21th 201576 K5 25 min.
Tzatziki
Tzatziki is an ideal summer recipe: a cooling combination of Greek yoghurt, onion, garlic, cucumber and herbs. It is normally served as a side dish or condiment. This is a Greek recipe, but similar dishes exist in other eastern and middle-eastern countries, under different names.September 8th 201555 K4.7 20 min.
Veal Chop With Assortment of Vegetables
The veal chop in this recipe is cooked in two stages: flash fried first to brown it all over, then gently roasted in the oven. The chop is served with an assortment of vegetables, first lightly boiled, then reheated in the "jus" (cooking juices).November 18th 201564 K5 2 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.