Melt-in-the mouth meat and vegetables in a sealed casserole


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.
22,5013.8/5 for 22 ratings
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Last modified on: January 15th 2017

For 18 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
1 hour 10 min.4 hours 18 min.5 hours 28 min.
Keeping: Several days in the fridge, still in the dish with its lid.
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Step by step recipe


Stage 1 - 30 min.
Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #1

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).

Stage 2 - 30 min.
Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #2
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).

Stage 3 - 2 min.
Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #3

Prepare the meat

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

Stage 4 - 5 min.
Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #4
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).

Stage 5 - 3 min.
Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #5
Remove the meat from the pan and set aside.

Turn the heat down slightly and add the bacon pieces.

Fry lightly.

Stage 6 - 2 min.
Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #6
Add the chopped onion, salt and pepper. Cook for 1 or 2 minutes.

Stage 7 - 3 min.
Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #7
Add the mushrooms, stir and cook for a further 2 or 3 minutes.

Stage 8 - 1 min.
Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #8
Add the juice of 2 lemon.

Stir well.

Preheat the oven to 300°F (150°C).

Stage 9 - 5 min.
Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #9
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.

Stage 10 - 2 min.
Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #10
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.

Stage 11 - 5 min.
Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #11
Seal the casserole with 450 g sealing dough.

Stage 12 - 4 hours
Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #12
Cook in a slow oven for 4 hours.

Stage 13
Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #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
Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #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

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 (step 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)
Beef Beef : You can check-out other recipes which use it, like for example: Fillet of beef in a rosemary crust, Roast beef "like they do it in Santa Fe", How to cook red meat properly, Upside-down Parmentier, Beef Wellington, ... All
Jerusalem artichokeJerusalem artichoke: You can check-out other recipes which use it, like for example: Baked Mont d'Or with diced mixed vegetables, Country vegetable soup, Purée of Jerusalem artichokes with foie gras, Normandy seafood stew, ... All
MushroomsMushrooms: You can get more informations, or check-out other recipes which use it, for example: Escalope of veal in a cream sauce, Mushroom Pancakes au Gratin, Crispy potato and mushroom brik rolls, Chicken pie, Pasta with mushrooms, ... All
TurnipTurnip: You can check-out other recipes which use it, like for example: Fish petals, vegetables julienne, and beurre blanc, Fish fillet in express cooking envelope, Chorba, Loin of pork with herbs and julienne vegetables , Chinese style chicken, ... All

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