Saturday, September 24, 2005

Back to Leiden

The other very important dish of the Netherlands is Hutspot. This is the story of Leiden.

Dutch Boiled Dinner (Hutspot met Klapstuk)

2 pound beef brisket
1 1/2 cups water
1 teaspoon salt
4 medium potatoes, pared and cut into fourths
4 medium carrots, sliced
3 medium onions, chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
Snipped parsley
Prepared mustard or horseradish

Heat beef, water and 1 teaspoon salt to boiling in Dutch oven; reduce heat. Cover and simmer 1 1/2 hours. Add potatoes, carrots and onions; sprinkle with 1 1/2 teaspoons salt and pepper. Cover and simmer until beef and vegetables are tender, about 45 minutes.

Drain meat and vegetables, reserving broth. Mash vegetables or puree in food mill; mound on heated platter. Cut beef across grain into thin slices; arrange around vegetables. Garnish with parsley; serve with reserved broth and the mustard.

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