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Hutspot met Klapstuk
A hearty and traditional Dutch dish featuring mashed potatoes and carrots, served with slow-cooked beef (klapstuk). It's a comforting meal, especially popular during colder months.
đ§ Ingredienser
- 1.5 kg Beef brisket (klapstuk)
- 1.5 L Water
- 3 large Onions(peeled and quartered)
- 1 kg Carrots(peeled and roughly chopped)
- 1.5 kg Potatoes(peeled and roughly chopped)
- 100 g Butter
- 150 ml Milk(warmed)
- to taste Salt
- to taste Black pepper
- 2 Bay leaves
- 2 Cloves
đšâđł Instruktioner
- 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.
đĄ Proffstips: Ensure the beef is fully submerged. - 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.
â±ïž 2.5-3 hoursđĄ Proffstips: Skim off any impurities that rise to the surface during the first hour of cooking. - 3
While the beef is cooking, boil the chopped carrots and potatoes in separate pots of salted water until tender.
â±ïž 20-25 minutes - 4
Drain the carrots and potatoes. Mash them together with the butter and warmed milk until smooth. Season with salt and pepper to taste.
đĄ Proffstips: For a smoother mash, use a potato ricer. - 5
Once the beef is tender, remove it from the cooking liquid. Strain the cooking liquid and reserve it. Shred or slice the beef.
đĄ Proffstips: You can use some of the reserved cooking liquid to moisten the mashed vegetables if needed. - 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.
đĄ Proffstips: Traditionally served with a dollop of mustard.
đĄ Proffstips
- âThe longer the beef simmers, the more tender it will become.
- âDon't over-mash the vegetables; a slightly rustic texture is desirable.
- âThe cooking liquid from the beef adds a rich flavor to the dish.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a pinch of nutmeg to the mashed vegetables.
- Serve with pickled gherkins or pickled onions.
- For a vegetarian version, omit the beef and serve with a rich mushroom gravy.