Hutspot

6 servings

Ingredients

Quantity Ingredient
INGREDIENTS:
11 ounces Dried Navy Beans (300 g)
1 pounds Fresh Brisket Of Beef (500 g)
1 Bay Leaf
X Soup Greens (see note below)
X Salt
1 pounds Carrots (500 g)
6 mediums Potatoes
3 eaches Onions; chopped
8 tablespoons Butter or Margarine (100 g or 4 oz); browned
X Parsley Sprigs

Directions

H U T S P O T

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This hearty, nutritious dish is a Dutch favorite. However, several other countries have similar dishes -- for example, the French and Belgian Hochepot and the English Hotpot. Usually potatoes are used in all versions, along with other vegetables and meat. The Dutch make the dish with beef; the Scots use mutton, sometimes with beef added; and the French and belgians include pigs' ears and feet along with other meat.

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Put beans into a large saucepan and pour in water to cover. Cover saucepan and allow beans to soak overnight. Or, bring beans and water to boiling; boil 2 minutes. Remove saucepan from heat. Cover; set beans aside to soak for 1 hour.

When beans have soaked, put meat, bay leaf and soup greens into a saucepot with "lightly salted water". Cover and cook about 2 hours.

Meanwhile, bring the beans with soaking water to boiling; cover and cook about 1 hour.

Clean, pare and dice carrots and potatoes. Add carrot, potato, onion and partially cooked beans to meat; cook until meat and vegetables are tender. Remove meat and slice. Discard bay leaf. Mash vegetables and spoon into a large shallow serving dish. Pour browned butter over vegetables. Overlap meat slices along the center and garnish with parsley.

Makes about 6 servings.

NOTE: For soup greens, use all or a choice of the following vegetables (carrot, celery, leek, onion, parsnip, turnip) and herbs (parsley, tarragon, thyme).

SOURCE: The World's 100 Best Recipes by Roland G**ck Transcribed By: Sam Lefkowitz

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