1,516 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

87 K 3.8/5 (32 reviews)

5 hours 30 min. difficulté

Average

12.95 €

6 people

16 Ingredients

Last modified on: December 30^th 2019

For this recipe: I want to make it (544×) I made it (550×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 6 people, you will need:

1 7.0 oz turnips
2 7.0 oz carrot
3 7.0 oz Jerusalem artichokes
4 1 lb + 1.6 oz mushrooms
5 7.0 oz Brussels sprouts
6 5.3 oz leek
7 3.5 oz onion
8 5.3 oz belly (streaky) bacon
9 2 lb + 10.3 oz beef
10 3 tablespoons olive oil
11 ½ lemon
12 3.5 oz dry white wine
13 3.5 oz vegetable stock
14 5.3 oz sealing dough
15 salt
16 pepper

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 1 hour 10 min.

Cooking: 4 hours 20 min.

All in all: 5 hours 30 min.

When should you start or finish this recipe?

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.

Melt-in-the mouth meat and vegetables in a sealed casserole : Stage 1

Prepare the accompanying vegetables and bacon

Peel and rinse 7.0 oz turnips, dry and cut into chunks.

Do the same with 7.0 oz carrot (here I am using delicious little carrots in different colours) and 7.0 oz Jerusalem artichokes.

Peel 1 lb + 1.6 oz 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 : Stage 2

Peel and rinse 7.0 oz Brussels sprouts, then cut into 4 lengthways.

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

Peel 3.5 oz onion and chop finely.

Dice 5.3 oz belly (streaky) bacon small (use smoked if possible).

Stage 3 - 2 min.

Melt-in-the mouth meat and vegetables in a sealed casserole : Stage 3

Prepare the meat

Rinse and dry 2 lb + 10.3 oz beef, then salt and pepper all over.

Stage 4 - 5 min.

Melt-in-the mouth meat and vegetables in a sealed casserole : Stage 4

Use a large casserole that can be used both on the hob and in the oven. Heat 3 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 : Stage 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 : Stage 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 : Stage 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 : Stage 8

Add the juice of ½ 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 : Stage 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 : Stage 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 3.5 oz dry white wine and 3.5 oz vegetable stock and season again.

Stage 11 - 5 min.

Melt-in-the mouth meat and vegetables in a sealed casserole : Stage 11

Seal the casserole with 5.3 oz sealing dough.

Stage 12 - 4 hours

Melt-in-the mouth meat and vegetables in a sealed casserole : Stage 12

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!

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.

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	260 RDI=100 %	230 RDI=20 %	410 RDI=60 %	5,650 RDI=280 %	23,640 RDI: 280 %
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 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: Sulfites, Celery, Gluten, egg

How much will it cost?

For 6 people : 12.95 €
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)

Other recipes you may also like

Arizona cupcakes

Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona.

October 13^th 2010217 K 14.6 1 hour 50 min.

Pancake batter

Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.

February 2^nd 2020366 K3.8 15 min.

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.

July 30^th 2021353 K5 50 min.

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it.

October 20^th 2012790 K 43 25 min.

How to prepare tomatoes

Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...).

June 6^th 2012344 K 24 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.