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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.
25,6613.8/5 for 24 ratings
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Last modified on: December 30th 2019

For 6 people, you will need:

Change those ingredients for: 2 people 3 people 6 people 12 people 18 people
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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 1 cup turnip, dry and cut into chunks.

Do the same with 1 cup carrot (here I am using delicious little carrots in different colours) and 1 cup Jerusalem artichoke.

Peel 2 cups + 2 tablespoons 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 1 cup Brussels sprouts, then cut into 4 lengthways.

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

Peel ½ cup onion and chop finely.

Dice 2⁄3 cup 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 5 cups 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 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 : 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 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 : 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 ½ cup dry white wine and ½ cup 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 2⁄3 cup 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 (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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
4,925 Kcal or 20,620 Kj247 gr134 gr377 gr
246 %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
821 Kcal or 3,437 Kj41 gr22 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).

How much will it cost?

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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: Upside-down Parmentier, Fillet of beef in a rosemary crust, Two-stage beef chuck , Beef Wellington, Taos hotpot, ... All
Brussels sproutsBrussels sprouts: You can check-out other recipes which use it, like for example: Sautéed Green Vegetables, Oven-roasted Sprouts, Quartet of brassicas with cream , Country vegetable soup, Pork chops with a duo of brassicas, ... All
CarrotCarrot: You can get more informations, or check-out other recipes which use it, for example: How to slow cook meat, Upside-down Parmentier, Vegetable tartare, Chicken nems, Coleslaw, ... All
Jerusalem artichokeJerusalem artichoke: You can check-out other recipes which use it, like for example: Normandy seafood stew, Baked Mont d'Or with diced mixed vegetables, Purée of Jerusalem artichokes with foie gras, Country vegetable soup, ... All

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