Dutch Potpourri: Mishmash Hutspot with hachee
As part of our mission to find the world’s tastiest food we have arrived in Holland to enjoy a Dutch Potpourri… For the main we have Mishmash Hutspot with hachee – serves four people…
- Serves: 4
- Tip: If you start with the stew the day before serving the flavours will have time to develop fully...
Wine recommendation: a fruity red wine...
- 1 kg potatoes, peeled
- 600 g winter carrots, peeled
- 300 g onions, cleaned
- 1 kg stewing beef of chopped rib of beef
- 500 g onions, chopped
- 100 cc vinegar
- 1.5 tbs sugar
- 2 pieces of large bay leaf, dried
- 5 cloves
- 1 tbs butter
- 500 cc beef broth
Up Next: Semolina!
- Brown the beef in the hot butter, add the onions and season. When the onions are golden, quench with the vinegar.
- Now add the bay leaves and the cloves and the broth until the beef is completely covered.
- Bring to the boil and let it simmer for 2-3 hours. Then leave it to stand until the next day!
- Cut the potatoes in equal pieces and put them in a large pan. Add water until the potatoes are completely under the water. Cut the carrots into small pieces and lay them on top of the potatoes.
- Peel and roughly chop the onions and lay them on top of the carrots. Bring to a boil, without stirring, then put a lid on and lower the heat and boil till everything is done.
- When done drain the excess water. Mash everything up with a masher and while doing so add milk and a lump of butter until it looks creamy. Season with slat and pepper to your taste. Remove the bay leaves from the stew and serve with the mash!