Hutsepot is a meal of boiled and mashed potatoes, carrots and onions with a long history in conventional Belgium food. Hutsepot, a hearty winter season stew (Gentse hutsepot/ Hochepot Gantois) from everyone consumes well in Belgium Cookbook.
Ingredient:
� Beef brisket
� Beef bones
� Raw pig's feet
� Raw pig's tails, well cleaned
� Salt pork, in one piece
� Lamb shoulder
� Calf's liver
� Little chipolata sausages
� Big onions
� Celery lot
� Lot of turnips
� Parsnips
� Green cabbage
� Brussels sprouts
� Huge carrots
� Butter
� Sprigs of thyme
� Bay leaves
� Salt and newly ground pepper
� Flemish mustard
� Flemish design potatoes (optional).
Directions:
1. Place the beef bones in a big pot and include 7 liters (28 cups) of water.
2. Give a boil and skim the surface area. Include the bay leaves, thyme, celery leaves, green parts of the leek, 1 onion (cut in half) and a little salt.
3. Let simmer for 3 hours, skimming sometimes. Pressure and degrease.
4. You might make this broth the day previously. Slice all the other veggies independently into huge pieces (other than the cabbage and the Brussels sprouts).
5. Bring the broth (step 1) back to the boil, include the brisket and cook carefully for 30 minutes. Include the pig's tails and feet and cook 30 minutes longer. Skim.
6. Bring 2 big pots of water to a boil and blanch the cabbage in one and the Brussels sprouts in the other for 2 minutes. Drain.
7. Now contribute to the hochepot the salt pork, onions, parsnips, celery, carrots and cabbage.
8. Go back to the boil, cook and skim carefully for 30 minutes.
9. Bring in the Brussels sprouts, turnips, leek and lamb shoulder. Include a little water if needed and bring back to the boil, skimming once more and simmering carefully for 30 minutes longer.
10. Eliminate the meats from the broth, position them on a huge plate and keep hot.
11. Cover with a moist fabric and let rest. Taste the hochepot and fix the spices with salt and pepper.
Finishing:
1. Cut the calf's liver into 5 mm (1/4") dice.
2. Heat 2 non-stick frying pans over high heat, melt the butter in them and saute the little sausages and the diced calf's liver individually. Period gently.
3. Cut up the meats, put a few of each kind into big hot soup bowls and ladle a few of the hot broth and veggies into each bowl.
4. Serve Flemish-style potatoes on the side and always remember to put the mustard on the table.
� Beef brisket
� Beef bones
� Raw pig's feet
� Raw pig's tails, well cleaned
� Salt pork, in one piece
� Lamb shoulder
� Calf's liver
� Little chipolata sausages
� Big onions
� Celery lot
� Lot of turnips
� Parsnips
� Green cabbage
� Brussels sprouts
� Huge carrots
� Butter
� Sprigs of thyme
� Bay leaves
� Salt and newly ground pepper
� Flemish mustard
� Flemish design potatoes (optional).
Directions:
1. Place the beef bones in a big pot and include 7 liters (28 cups) of water.
2. Give a boil and skim the surface area. Include the bay leaves, thyme, celery leaves, green parts of the leek, 1 onion (cut in half) and a little salt.
3. Let simmer for 3 hours, skimming sometimes. Pressure and degrease.
4. You might make this broth the day previously. Slice all the other veggies independently into huge pieces (other than the cabbage and the Brussels sprouts).
5. Bring the broth (step 1) back to the boil, include the brisket and cook carefully for 30 minutes. Include the pig's tails and feet and cook 30 minutes longer. Skim.
6. Bring 2 big pots of water to a boil and blanch the cabbage in one and the Brussels sprouts in the other for 2 minutes. Drain.
7. Now contribute to the hochepot the salt pork, onions, parsnips, celery, carrots and cabbage.
8. Go back to the boil, cook and skim carefully for 30 minutes.
9. Bring in the Brussels sprouts, turnips, leek and lamb shoulder. Include a little water if needed and bring back to the boil, skimming once more and simmering carefully for 30 minutes longer.
10. Eliminate the meats from the broth, position them on a huge plate and keep hot.
11. Cover with a moist fabric and let rest. Taste the hochepot and fix the spices with salt and pepper.
Finishing:
1. Cut the calf's liver into 5 mm (1/4") dice.
2. Heat 2 non-stick frying pans over high heat, melt the butter in them and saute the little sausages and the diced calf's liver individually. Period gently.
3. Cut up the meats, put a few of each kind into big hot soup bowls and ladle a few of the hot broth and veggies into each bowl.
4. Serve Flemish-style potatoes on the side and always remember to put the mustard on the table.
