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Hutspot

Name: Hutspot
Total time: 3 h
Yield: 4
Cuisine: Dutch
Ingredients: 800 g Beef brisket (klapstuk); 1.5 L Water; 2 Bay leaves; 4 Cloves; 800 g Carrots, sliced; 400 g Onions, sliced; 1 kg Floury potatoes, peeled and quartered; 60 g Butter; 2 tsp Salt; 1 tsp Black pepper

Carrots, onions and potatoes boiled together and mashed rough, with slow-cooked beef brisket beside it — the dish Leiden has eaten every 3 October since 1574.

Nguồn

Công thức của Dutch home kitchens · 🏺 Truyền thống · Plain, filling winter cooking — potatoes mashed with something green, a pot on the stove all afternoon, and no interest whatsoever in showing off.

Dutch · Leiden 3 October — An ownerless traditional dish, so no cook is credited. The cited article confirms the boiled-and-mashed potato, carrot and onion, the klapstuk beef served with it and the Leiden 3 October association. Quantities and method are this book's own.

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Các bước

Put the brisket in the water with the bay, cloves and 1 tsp of the salt. Bring to the boil, skim, then simmer very gently for 2 hours.
💡 Barely a bubble. A hard boil turns brisket into rope — it wants two hours of trembling water.
Lift the beef out and keep it warm. Strain the broth and put 500 ml of it back in the pot.
Add the potatoes, carrots and onions to the broth with the rest of the salt. Cover and boil 25 minutes until everything is soft.
Drain, keeping the liquid. Add the butter and pepper and mash roughly — hutspot is not meant to be smooth.
💡 Leave streaks of orange and white. If it is one uniform colour you have mashed it into baby food.
Loosen with the reserved cooking liquid, a splash at a time, until it holds a shape but is not stiff.
Slice the beef thickly across the grain and serve it on the hutspot with a spoonful of the broth over it.

💡 Mẹo

Leiden eats this on 3 October to mark the end of the 1574 Spanish siege — the story says a pot of it was found in the abandoned enemy camp.
Vegetarian hutspot is a real thing — skip the beef, cook the vegetables in vegetable stock and add an extra 30 g butter.
Carrot to potato at roughly 4:5 by weight is the ratio that tastes right. More carrot and it goes sweet.