|Preparation||Cooking||Start to finish|
|1 hour 10 min.||4 hours 18 min.||5 hours 28 min.|
Prepare the accompanying vegetables and baconPeel 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 artichoke.
Peel 200 g mushrooms, rinse if necessary and cut into chumks (wood blewits here).
|2||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).
Prepare the meatRinse and dry 1 kg 200 g beef, then salt and pepper all over.
|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).
|5||Remove the meat from the pan and set aside.
Turn the heat down slightly and add the bacon pieces.
|6||Add the chopped onion, salt and pepper. Cook for 1 or 2 minutes.||2 min.|
|7||Add the mushrooms, stir and cook for a further 2 or 3 minutes.||3 min.|
|8||Add the juice of ½ lemon.
Preheat the oven to 300°F (150°C).
|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.
|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 100 ml dry white wine and 100 ml Vegetable stock and season again.
|11||Seal the casserole with 150 g sealing dough.||5 min.|
|12||Cook in a slow oven for 4 hours.||4 hours|
|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.|
|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!
For 6 people : 12.93 €
Per person : 2.16 €
|Beef : You can check-out other recipes which use it, like for example: Roast beef "like they do it in Santa Fe", Taos hotpot, Carbonnade, Boeuf (beef) bourguignon, Two-stage beef chuck , ... [All]|
|Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Celeriac and mushroom gratin, Vol-au-vent, Breton leek and mushroom tart, Mushroom and artichoke omelette, "Land and sea" kebabs, ... [All]|
|Turnip: You can check-out other recipes which use it, like for example: Smooth mixed vegetable soup, Couscous, Langoustine gratin, Thaï rice with small vegetables, Minestrone, ... [All]|
|Brussels sprouts: You can check-out other recipes which use it, like for example: Oven-roasted Sprouts, Sautéed Green Vegetables, Veal Chop With Assortment of Vegetables, Quartet of brassicas with cream , Pork chops with a duo of brassicas, ... [All]|
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