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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.

44K 29 3.9

Last modified on: December 30^th 2019

Keywords for this recipe:Meat Beef Vegetables Cocotte Lutée Slow cooking

For 6 people, you will need:

1 200 g turnip
2 200 g carrot
3 200 g Jerusalem artichoke
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

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 10 min.	4 hours 18 min.	5 hours 28 min.

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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 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).

Stage 2 - 30 min.

Melt-in-the mouth meat and vegetables in a sealed casserole : Photo of step #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).

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 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 : 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 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 : Photo of step #11

Seal the casserole with 150 g 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.

Keeping

Several days in the fridge, still in the dish with its lid.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
4,925 Kcal or 20,620 Kj	247 gr	134 gr	377 gr
246 %	95 %	13 %	57 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
161 Kcal or 674 Kj	8 gr	4 gr	12 gr
8 %	3 %	<1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
821 Kcal or 3,437 Kj	41 gr	22 gr	63 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?

For 6 people : 12.93 €
Per person : 2.16 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Beef : You can check-out other recipes which use it, like for example: Two-stage beef chuck , Taos hotpot, Roast beef "like they do it in Santa Fe", Beef braised in reduced red wine, Boeuf (beef) bourguignon, ... All
	Jerusalem artichoke: You can check-out other recipes which use it, like for example: Roast in the bag pork with fondant vegetables., Leek and Jerusalem artichoke soup, Jerusalem artichoke salad, Purée of Jerusalem artichokes with foie gras, Baked Mont d'Or with diced mixed vegetables, ... All
	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Escalope of veal in a cream sauce, Mushroom duxelle, Spaghetti with mushrooms, Vol-au-vent, Mushroom bourguignon, ... All
	Turnip: You can check-out other recipes which use it, like for example: Chorba, Thaï rice with small vegetables, The total turnip, Turnip and sesame puree (tahina) soup, Langoustine gratin, ... All

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