Tuesday, 28 August 2012

Dutch Hotchpotch (Hutspot)

Dutch Hotchpotch (Hutspot)

It's a Dutch stew with a long history. If I sit down and tell you the story, I'd not be able to post the recipe ;) The origin of this dish was during "Eighty Years War" and ever since on October 3rd every year Dutch people prepare ad eat this dish in plenty. I had this dish sitting in my hometown, on 3rd October last year, prepared by my Dutch friend who was visiting me at that time. I loved the way this dish combines meat with different vegetables and instead of making a boring stew develops a stew which tastes heavenly. I'll give you the recipe, give it a try on October 3rd this year...

Preparation time  : 30 minutes
Cooking time       : 2 1/2 hour for the meat
                             : 1 hour for the whole stew
Difficulty              : Easy
Serves                  : 4 - 6

Ingredients :

  • 750 grams Carrots
  • 500 grams Parsnips / or Sweet Potatoes
  • 250 grams White beans (fava beans)
  • 250 grams Onions
  • Salt to taste
  • Pepper to taste
  • 500 grams brisket or stew meat
  • 1 tablespoon Peppercorns
  • 4 bay leaf

Method :

1) Wash the beans and let them soak overnight in plenty of water.

2) Wash the stew meat or briskets properly, clean them well and drain.

3) Boil 2 litres of water, add salt and pepper, the meat, peppercorns and bay leaf and bring to a boil. Turn down the heat and let simmer for 2.5 hours. Take the meat from the stock and cut into smaller pieces.

4) Slowly cook the beans, using the water in which they have soaked, for twenty minutes.

5) In the meantime, clean and scrub the carrots, parsnips and onions and cut them in chunks.

6) Add the meat stock and vegetables to the simmering beans and slowly cook for another 45 minutes.

7)Pour the stew is a serving dish, add the meat cubes and season to taste.

8)Mix well. Adjust seasonings if required and serve hot with a bowl of salad and loads of mashed potato and a plateful of warm crusty breads.

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