Hutspot met Klapstuk

Unicorn (Unicorn@Indenial.com)
Thu, 24 Sep 1998 14:30:56 -0400

Hodgepodge - a clumsy mixture of ingredients. That's what the Oxford
English Dictionary says. It says that this word is a variant on
hotchpotch, which is "a dish made of a mixture of various meats,
vegetables, etc., stewed together". So today's "Dutch Treat" recipe
has a linguistic history. In England the dish is called hot pot, the
most famous of which is the Lancashire hot pot, containing mutton,
sheep's kidneys, and oyster when available. The French and Belgians
have a dish they call hochepot and usually contains pig's ears and
feet. And the Dutch have their hutspot. If I recall correctly from
my last trip to Holland, this dish is pronounced more-or-less like
"hotchpotch", making it the only word in the Dutch language which
foreigners can pronounce without accidentally spitting on the person
they are talking to.

Hutspot met Klapstuk (Hot Pot with Boiled Meat)

4 cups (1 L) water
2 tsp (10 ml) salt
2 lbs (1 kg) fresh brisket of beef
2 lbs (1 kg) medium-sized carrots, peeled and cut into 1/2 in (1 cm)
dice
3 lbs (1.5 kg) boiling potatoes, peeled and cut into 8 pieces
3 cups (750 ml) coarsely chopped onions
Freshly ground black pepper to taste

Bring the water to a boil in a heavy 3 quart (3 L) casserole. Add the
salt and the meat and bring back to a boil, skimming the surface of
the water to remove the scum and fat that rises to the surface.
Partially cover the pot, reduce the heat, and simmer for 2+1/2 to 3
hours. Check the water frequently; it may be necessary to add more in
order to keep the meat immersed. Add the diced carrots and continue
to simmer for 30 minutes, then add the potatoes and onions. Simmer
uncovered until the vegetables are soft and the liquid is almost all
evaporated. Remove the meat from the casserole and set aside. Using
a wooden spoon, mash the vegetables to a puree in the casserole.
Taste and adjust the seasoning. Transfer the puree to a heated
platter, forming a mound in the center. Slice the meat across the
grain and arrange around the vegetables. Serve at once, accompanied
by spicy brown mustard and a good quality dark bread. Serves 4 to 6.