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Name: Melt-in-the mouth meat and vegetables in a sealed casserole
Prep time: 1 h 10 min
Cook time: 4 h 18 min
Total time: 5 h 28 min
Yield: 6 people
Cuisine: french
Ingredients: 200 g turnip; 200 g carrot; 200 g Jerusalem artichoke; 200 g mushrooms; 200 g Brussels sprouts; 150 g leek; 100 g onion; 150 g belly (streaky) bacon; 1 kg 200 g beef; 3 tablespoons olive oil; ½ lemon; 100 ml dry white wine; 100 ml Vegetable stock; 150 g sealing dough; salt; pepper

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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.

15,273 4.0/5

Last modified on: January 15^th 2017

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 for: 2 people 3 people 6 people 12 people 18 people

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

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

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

At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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Step by step recipe

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).	30 min.
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).	30 min.
3	Prepare the meat Rinse and dry 1 kg 200 g beef, then salt and pepper all over.	2 min.
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 min.
5	Remove the meat from the pan and set aside. Turn the heat down slightly and add the bacon pieces. Fry lightly.	3 min.
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. Stir well. Preheat the oven to 300°F (150°C).	1 min.
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.	5 min.
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.	2 min.
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!

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 (step 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
Calories	Proteins	Carbohydrates	Fats
5647	264 gr	232 gr	408 gr
282 %	101 %	22 %	62 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
185	9 gr	8 gr	13 gr
9 %	3 %	1 %	2 %

Per person
Calories	Proteins	Carbohydrates	Fats
941	43 gr	38 gr	67 gr
47 %	17 %	4 %	10 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 12.93 €
Per person : 2.16 €

Note : These prices are only approximate.

Change currency:

Source: Home made.

More recipes?

This recipe use (among others)

	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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