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.
16,2183.8/5
Last modified on: January 15th 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
How long does it take?
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 10 min. | 4 hours 18 min. | 5 hours 28 min. |
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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When should I start for the recipe to be ready at a certain time?
Work this out...
Step by step recipe
Stage 1
30 min.
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.
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.
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 (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.
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
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How much will it cost?
For 6 people : 12.93 €
Per person : 2.16 €
Source: Home made.
More recipes?
This recipe use (among others) | Beef : You can check-out other recipes which use it, like for example: Beef braised in reduced red wine, How to cook red meat properly, Upside-down Parmentier, Carbonnade, How to slow cook meat, ... All |
| Jerusalem artichoke: You can check-out other recipes which use it, like for example: Purée of Jerusalem artichokes with foie gras, Baked Mont d'Or with diced mixed vegetables, Normandy seafood stew, Country vegetable soup, ... All |
| Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Mixed salad, Mushroom velouté, Chicken pie, Rabbit with mustard, Bolognaise lasagne, ... All |
| Turnip: You can check-out other recipes which use it, like for example: Normandy seafood stew, Creamy risotto with diced vegetables and flax seeds, Veal Chop With Assortment of Vegetables, Pork medallions with "full" turnips, Loin of pork with herbs and julienne vegetables , ... All |
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