For 18 people, you will need:

• 1 600 g turnip
• 2 600 g carrot
• 3 600 g Jerusalem artichoke
• 4 600 g mushrooms
• 5 600 g Brussels sprouts
• 6 450 g leek
• 7 300 g onion
• 8 450 g belly (streaky) bacon
• 9 3 kgs 600 g beef
• 10 9 tablespoons olive oil
• 11 2 lemon
• 12 300 ml dry white wine
• 13 300 ml Vegetable stock
• 14 450 g sealing dough
• 15 salt
• 16 pepper
• Total weight: 9,180 grams

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How long does it take?

Step by step recipe

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Stage 1 - 30 min.

Prepare the accompanying vegetables and bacon

Peel and rinse 600 g turnip, dry and cut into chunks.

Do the same with 600 g carrot (here I am using delicious little carrots in different colours) and 600 g Jerusalem artichoke.

Peel 600 g mushrooms, rinse if necessary and cut into chumks (wood blewits here).

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Stage 2 - 30 min.

Peel and rinse 600 g Brussels sprouts, then cut into 4 lengthways.

Only use the white part of the leek and chop finely.

Peel 300 g onion and chop finely.

Dice 450 g belly (streaky) bacon small (use smoked if possible).

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Stage 3 - 2 min.

Prepare the meat

Rinse and dry 3 kgs 600 g beef, then salt and pepper all over.

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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).

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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.

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Stage 6 - 2 min.

Add the chopped onion, salt and pepper. Cook for 1 or 2 minutes.

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Stage 7 - 3 min.

Add the mushrooms, stir and cook for a further 2 or 3 minutes.

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Stage 8 - 1 min.

Add the juice of 2 lemon.

Stir well.

Preheat the oven to 300°F (150°C).

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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.

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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 300 ml dry white wine and 300 ml Vegetable stock and season again.

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Stage 11 - 5 min.

Seal the casserole with 450 g sealing dough.

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Stage 12 - 4 hours

Cook in a slow oven for 4 hours.

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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.

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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!

Remarks

Nutritional information

How much will it cost?

• For 18 people : 38.78 €
• Per person : 2.15 €

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