Recipe of the Month

Dutch Hutspot

 

This recipe comes from Viking River Cruises. The dish commemorates the liberation of Leiden during the Eighty Year’s War (1568-1648) between the Dutch and the Spanish Habsburg monarchy. The Dutch were in revolt against the Habsburgs and the Spanish tried to starve them into surrender by besieging them. The Dutch prevailed and their liberators brought herring, white bread and hutspot which are why Dutch residents still eat it today in celebration of the liberation of Leiden. In the same way that we eat certain dishes and food, like turkey, to celebrate a part of our history, we are reminded that others have struggled in the same way as our early settlers did.

Ingredients

2-lb piece of beef brisket
2 bay leaves
1 tsp salt
1/2 stick unsalted butter
2 lg onions, peeled & sliced
1 lb carrots, peeled & cubed
1 1/2 lbs potatoes, peeled & cubed
1 lb white turnips, peeled & cubed
1/2 lb parsnips, peeled & cubed
Salt and pepper to taste

Directions

Put brisket in a large pot with a lid or a Dutch oven. Add 1 qt of water, bay leaves and salt. Bring slowly to a boil on medium heat and continue to cook covered over medium heat for at least of 2 1/2 hours, turning meat over halfway through. Melt butter in a heavy skillet on medium heat, then add onions and a pinch of salt; cook slowly until onions are soft and golden, 6-8 minutes. Remove bay leaves from brisket pan and discard; add vegetables and cooked onions. The liquid should just cover meat and vegetables. Bring to a boil, then turn down heat and cover. Cook for about 30 minutes, or until vegetables are soft and easily pierced with a fork.

Remove meat with a slotted spoon and keep warm. Pour out about 2 C of liquid out of pot and reserve to use as soup stock. Mash vegetables roughly with a masher, leaving some lumps, aiming for a loose and fluffy texture. Add salt and freshly ground pepper to taste. Slice brisket across the grain and serve on top of hutspot. Serve with mustard on the side.