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

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.

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Last modified on: January 15^th 2017

For 6 people, you will need:

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

Total weight: 3,060 grams

Preparation

Cooking

Start to finish

1 hour 10 min.

4 hours 18 min.

5 hours 28 min.

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!