1,483 easy and fully explained recipes, with +66K photos and 78 videos

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.

75 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 (312×) I made it (301×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

For 6 people, you will need:

1 200 g turnip
2 200 g carrot
3 200 g Jerusalem artichokes
4 200 g mushrooms
5 200 g Brussels sprouts
6 150 g leek
7 100 g onion
8 150 g belly (streaky) bacon
9 1 kg 200 g beef
10 3 tablespoons olive oil
11 ½ lemon
12 100 ml dry white wine
13 100 ml vegetable stock
14 150 g sealing dough
15 salt
16 pepper
Total weight: 3,060 grams

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

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.

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.

Prepare the meat

Rinse and dry 1 kg 200 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 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.

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.

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.

Add the juice of ½ lemon.

Stir well.

Preheat the oven to 300°F (150°C).

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.

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 100 ml dry white wine and 100 ml vegetable stock and season again.

Stage 11 - 5 min.

Seal the casserole with 150 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!

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=80 %	230 RDI=20 %	410 RDI=50 %	5,650 RDI=210 %	23,640 RDI: 210 %
Per 100 g	8 RDI=2 %	7 RDI=1 %	10 RDI=1 %	180 RDI=7 %	770 RDI: 7 %
Per person	40 RDI=10 %	40 RDI=3 %	70 RDI=8 %	940 RDI=40 %	3,940 RDI: 40 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman

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

Salmon and spinach quiche

This quiche recipe uses a traditional filling mixture, but adds slices of smoked salmon and blanched spinach.
April 17^th 2022411 K 14 1 hour 15 min.

Génoise (Genoa sponge)

A Génoise (or Genoa sponge) is a very light and delicate cake. It is good on its own, but is more often used as the base for many different French-style gâteaux, with layers of mousse or cream between 2 (or more) layers of sponge. It is a tricky recipe to get right, rather technical, but here's a...
March 10^th 2019232 K 53 1 hour 15 min.

Mussels marinière

This is the most classic way of preparing mussels, simple and delicious.
September 4^th 2011213 K5 1 hour 4 min.

Dublin fruit scones

Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have...
September 12^th 2018117 K4.2 50 min.

Potatoes with prawns

This recipe, originally from Belgium, consists of baked potatoes which are hollowed out and filled with fried prawns. A cream and white wine sauce is then poured over the potatoes before returning them to the oven.
January 14^th 2016120 K3.8 1 hour 50 min.

News list of cooking-ez.com

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