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.
84 K 3.8/5 (32 reviews)
5 hours 30 min.
Average
18 people
16 IngredientsLast modified on: December 30th 2019
For 18 people, you will need:
- 1
600 g turnips - 2
600 g carrot - 3
600 g Jerusalem artichokes - 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
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 600 g turnips, 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 artichokes.
Peel 600 g mushrooms, rinse if necessary and cut into chumks (wood blewits here).
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).
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.
Prepare the meat
Rinse and dry 3 kgs 600 g 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 300 ml dry white wine and 300 ml vegetable stock and season again.
Pour in 300 ml dry white wine and 300 ml vegetable stock and season again.
Stage 11 - 5 min.
Seal the casserole with 450 g 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: Taos hotpot, Upside-down Parmentier, How to slow cook meat, Boeuf (beef) bourguignon, Beef braised in reduced red wine, ... See them all 10
Jerusalem artichokes
Like these other recipes: Jerusalem artichoke salad, Roast in the bag pork with fondant vegetables., Leek and Jerusalem artichoke soup, Jerusalem artichoke purée with leeks, Gratin of Jerusalem artichokes à la Comtoise, ... See them all 11
Mushrooms
Like these other recipes: Mushrooms à la grecque, Stuffed artichokes au gratin, Breton leek and mushroom tart, Penne with Mushrooms, Tomato omelette, ... See them all 62
Turnips
Like these other recipes: Turnip and Jerusalem artichoke soup, How to prepare turnips, Creamy risotto with diced vegetables and flax seeds, Chorba, Hotpot my grandmother's way , ... See them all 35
Other recipes you may also like
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018406 K5 40 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth. February 21th 2011235 K4.2 40 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.60 M 714.6 2 hours 40 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017768 K 313.7 40 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts. February 21th 2011314 K 24 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)
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.