Hutspot
The classic from 1574. The dish that was created to celebrate the liberation from the spanish (They drowned was worth a bit of a party back then. Now a Dutch classic. Great for wineter evenings. This is comfort food
Ingredients
- 1 KG of boiled potatoes
- 1 KG winter carrots
- 500 grams of rougly chopped onions
- salt, pepper, nutmeg to taste
- 250 ml of full cream milk
- 2 Tbspn of butter
- 100 gram finely chopped smoked porkbelly (optional extra)
- nice quality medium mustard for serving
- 1 KG of boiling beef with some fat (Brisket/Rinderbrust or stew/Siedfleisch mit fett, Kalpstuk (Brisket/Runderlappen met een randje vet)
- 1 onion roughly chopped
- 4 bay leaves
- 1 slice of "pain epicé/ontbijtkoek or 2 speculaas biscuits
- 25 cl of red wine
- snif of chili powder
- 1 Tbspn of tomatoe puree
- 2 tbsn butter
- pepper and salt to taste
- 50 cl of beef stock
Meat and Jus
Preparation
1For the meat: If you can prepare a day in advance. Chop the beef into large 2+ cm chunks. Gently cover in pepper and salt. Add butter to the pan and fry the beef, until brown on all sides. Add the onion and gently fry these. Add the bay leaves, red wine, chili powder, tomatoe puree and beef stock. Let this gently cook for at least 3 hours. At the end at the pain epicé without the crust or speculaas.
2Peel the potatoes and cut in even pieces. Add the pork belly to the water ( Optional extra). Peel and chop the carrots, slice the onions in rings. Cook the potatoes and carrots and after 10 minutes add the onions.
3Gently mash the potatoes, carrots and onions. Add milk, butter, salt, nutmeg and pepper to taste.
4Serve on large paltes and create a little hole in the middle of the hutspot and add the jus from the meat.Add a dollop of mustard. Decorate and enjoy.
