In winter many people make 'stamppot' (mashed potatoes with vegetables) and one of the favorites is hutspot. I don't like carrots so its not something I make very often, I prefer 'boerenkool' (Farmers cole) or 'zuurkool' (sauerkraut).
But because in most countries boerenkool isn't available I chose a stamppot with ingredients thats sold world wide (I think).
Ingredients:
4 cups (1 L) water
2 tsp (10 ml) salt
2 lbs (1 kg) fresh brisket of beef
2 lbs (1 kg) medium-sized carrots, peeled and cut into 1/2-inch (1 cm) dice
3 lbs (1.5 kg) boiling potatoes, peeled and cut into pieces
3 cups (750 ml) coarsely chopped onions
Freshly ground pepper to taste
Directions:
Bring the water to a boil in a heavy 3 quart (3 L) casserole. Add the salt and the meat and bring back to a boil, skimming the surface of the water to remove the scum and fat that rises to the surface. Partially cover the pot, reduce the heat, and simmer for 2+1/2 to 3 hours. Check the water frequently; it may be necessary to add more in order to keep the meat immersed. Add the diced carrots and continue to simmer for 30 minutes, then add the potatoes and onions. Simmer uncovered until the vegetables are soft and the liquid is almost all evaporated.
Remove the meat from the casserole and set aside. Using a wooden spoon, mash the vegetables to a puree in the casserole. Taste and adjust the seasoning. Transfer the puree to a heated platter, forming a mound in the center. Slice the meat across the grain and arrange around the vegetables. Serve at once, accompanied by spicy brown mustard and a good quality dark bread. Serves 4 to 6.
I was born in Apeldoorn, in another part of the country. Overthere they add a few kidneybeans to the recipe but thats just local.
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