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.
63K 30 3.9
Grade this recipe:

Last modified on: December 30th 2019

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities 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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 30 min.
Melt-in-the mouth meat and vegetables in a sealed casserole

Prepare the accompanying vegetables and bacon

Peel and rinse 200 g turnip, dry and cut into chunks.

Do the same with 200 g carrot (here I am using delicious little carrots in different colours) and 200 g Jerusalem artichokes.

Peel 200 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
Peel and rinse 200 g Brussels sprouts, then cut into 4 lengthways.

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

Peel 100 g onion and chop finely.

Dice 150 g belly (streaky) bacon small (use smoked if possible).

Stage 3 - 2 min.
Melt-in-the mouth meat and vegetables in a sealed casserole

Prepare the meat

Rinse and dry 1 kg 200 g beef, then salt and pepper all over.

Stage 4 - 5 min.
Melt-in-the mouth meat and vegetables in a sealed casserole
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
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
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
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
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
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
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 100 ml dry white wine and 100 ml Vegetable stock and season again.

Stage 11 - 5 min.
Melt-in-the mouth meat and vegetables in a sealed casserole
Seal the casserole with 150 g sealing dough.

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

Stage 13
Melt-in-the mouth meat and vegetables in a sealed casserole
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
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
Whole recipe
Energetic valueProteins CarbohydratesFats
4,934 Kcal or 20,658 Kj247 gr136 gr377 gr
247 %95 %13 %57 %
Per 100 g
Energetic valueProteins CarbohydratesFats
161 Kcal or 674 Kj8 gr4 gr12 gr
8 %3 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
822 Kcal or 3,442 Kj41 gr23 gr63 gr
41 %16 %2 %10 %
% 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).
Possible allergens in this recipe: Sulfites, Celery, Gluten, Egg
How much will it cost?
  • For 6 people : 12.93 €
  • Per person : 2.16 €

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
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
320K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
344K4.0 1 hour 11 min. February 21th 2011
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
247K4.3 1 hour 55 min. September 11th 2018
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
272K4.2 1 hour 4 min. February 21th 2011
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
352K4.3 1 hour 14 min. March 17th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page