👨‍🍳 作り方

1. 1

   Place the beef brisket in a large pot with the quartered onions, bay leaves, and cloves. Cover with water and add a pinch of salt.

   💡 プロのコツ: Ensure the beef is fully submerged.
2. 2

   Bring to a boil, then reduce heat, cover, and simmer gently for at least 2.5 to 3 hours, or until the beef is very tender.

   ⏱️ 2.5-3 hours

   💡 プロのコツ: Skim off any impurities that rise to the surface during the first hour of cooking.
3. 3

   While the beef is cooking, boil the chopped carrots and potatoes in separate pots of salted water until tender.

   ⏱️ 20-25 minutes
4. 4

   Drain the carrots and potatoes. Mash them together with the butter and warmed milk until smooth. Season with salt and pepper to taste.

   💡 プロのコツ: For a smoother mash, use a potato ricer.
5. 5

   Once the beef is tender, remove it from the cooking liquid. Strain the cooking liquid and reserve it. Shred or slice the beef.

   💡 プロのコツ: You can use some of the reserved cooking liquid to moisten the mashed vegetables if needed.
6. 6

   Serve the hutspot (mashed carrots and potatoes) with the sliced or shredded beef on top. Drizzle with a little of the reserved cooking liquid.

   💡 プロのコツ: Traditionally served with a dollop of mustard.