Monday, December 15, 2014

Blogmas Day 10: Show Us Your Recipes




 The fact that I can actually cook AND bake is something I have tried to keep on the DL for most of my life. When others know you've an ability they, you know, assume you are also willing to use said ability. I'm not. 



Secrecy aside, one of my favorite wintery meals to prepare is Hutspot, a traditional Dutch braised beef dish that I discussed earlier this Blogmas. Since cookies really aren't "my deal" I thought I would share my  cheap, cheerful, and simple recipe with you today.

Here's What You'll Need:
 
2 Lbs. Lean Beef Roast (trimmed)
6 tablespoons Kosher Salt
4 whole carrots (peeled, roughly chopped)
4 whole Russet Potatoes (peeled, roughly chopped)
1 whole white onion (peel off outer layers, roughly chopped)
8 cups water
2 oz butter of your choice (to your taste)

Prep time: 30 minutes
Cooking Time: 2.5 hours

In a large pot, bring eight cups of water and four tablespoons of Kosher salt to a rolling boil on high heat.

While you wait for your water to boil, trim the fat and silver skin from the roast. If you need to cut the roast into palm sized chunks to remove the fat, that's ok, too.

Once the water has reached a rolling boil, reduce the heat to medium low and carefully drop the trimmed beef roast into the water. Put a lid on the pot at an angle to allow some steam to escape.

In 45 minutes return to the pot ad check the water level; if the roast isn't lightly floating add more water and kosher salt. After 45 minutes, turn the roast over in the pot.

While the roast is cooking, peel and roughly chop your veggies.

After the meat has been braising for 1.5 hours, add the veggies and, if necessary, add more water. Let the meat and vegetables cook on medium low heat for another 45 minutes to an hour, depending on how quickly your vegetables soften.

 

When both the meat and vegetables are thoroughly cooked, remove the roast from the pot, cover with aluminum foil, and set aside. While the meat is setting, drain the water from the vegetable mixture using a colander. Be patient while draining the vegetables, they have been cooking for an hour and hold a deceptive amount of water. If you do not properly drain your vegetables, your mash will be gluey and unappetizing.

When the vegetables are properly drained, add 2 to 3 ounces of your butter of choice and mash all of ingredient together using a hand masher. The point of Hutspot is to have a rustic vegetable mash, using a food processor will ruin the texture of the dish.

When your mash is complete, carve the roast with the grain. The meat should be tender and hardly require a knife to cut.

 
Plate your dish with a heaping spoonful of mash with generous slices of roast.

Optionally, you may elect to serve the dish with a drizzling of au jus for added flavor.

I hope this simple and much loved dish becomes a staple in your dinner repertoire this season.   

What's your signature winter dish?  Let me know in the comments.

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