Belgian Hutsepot Recipe 🍲

Description:

Indulge in the heartwarming flavors of Belgium with this delightful Belgian Hutsepot recipe, a cherished dish originating from Flanders. Overflowing with tender meats, hearty vegetables, and aromatic herbs, this stew is a celebration of rustic European cuisine. Perfect for a cozy family dinner or a potluck gathering, this recipe is sure to impress with its rich flavors and comforting appeal.

Recipe Information:

Category: Stew 🥘
Keywords: Lunch/Snacks, Pork, Vegetable, Meat, Belgian, European, Potluck, Weeknight, Stove Top, Easy 🍽️
Servings: 8
Preparation Time: 10 minutes ⏳
Cook Time: 12 hours ⏳
Total Time: 12 hours 10 minutes ⏳

Ingredients:

2 lbs boneless beef roast 🥩
2 cups water 💧
3 bay leaves 🍃
2 tsp peppercorns
8 tsp salt
2 lbs new potatoes 🥔
8 wedges savoy cabbage 🥬
1 large turnip, quartered
4 cups peas 🌱
Croutons, for garnish
Chives, for garnish
Dijon mustard, for serving
Horseradish, for serving

Nutritional Information (per serving):

Calories: 657.1
Total Fat: 25.9g
- Saturated Fat: 9g
Cholesterol: 148.6mg
Sodium: 792.6mg
Carbohydrates: 51.1g
- Fiber: 11g
- Sugar: 10.3g
Protein: 53.6g

Instructions:

Begin by preparing the flavorful broth for your Hutsepot. In a large pot, combine the boneless beef roast, water, bay leaves, peppercorns, and season with salt. Bring the mixture to a gentle simmer over medium heat.
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Allow the broth to simmer gently, skimming any foam that rises to the surface. Cover the pot and continue simmering for 2 1/2 to 3 hours, or until the meats are fork-tender and infused with rich flavor. During the last hour of cooking, add the salt to enhance the taste.
While the meats are simmering, prepare the vegetables for your Hutsepot. Wash the new potatoes thoroughly, leaving the skins intact if they are new potatoes. Trim, core, and cut the savoy cabbage into 8 wedges. Peel and quarter the turnip, ensuring uniform pieces for even cooking.
Approximately 30 minutes before the meat is done, add the prepared potatoes and turnips to the simmering broth. Allow them to cook alongside the meats, absorbing the savory flavors of the broth.
Once the meats and vegetables are tender, carefully remove them from the broth and arrange them on a large serving platter. Cover the platter with foil to keep the Hutsepot warm while you prepare the remaining components.
Discard any bones from the pork, and strain the remaining broth through cheesecloth, reserving 2 cups for the pea soup. Return the rest of the broth to the pot, ready to cook the cabbage.
Simmer the savoy cabbage in the broth for 5 to 7 minutes, or until tender. Once cooked, remove the cabbage from the pot and arrange it alongside the meats on the serving platter.
While the cabbage is cooking, prepare the pea soup. Cook the peas in a separate pot until tender, then puree them in a blender with the reserved broth until smooth. Strain the pureed peas through a wire sieve to achieve a silky texture, discarding any pulp.
Reheat the pea soup and serve it as a delightful first course, garnished with crunchy croutons and fresh chives for added flavor and visual appeal.
Finally, bring the hot serving platter of meats and vegetables to the table, allowing guests to slice the tender meat and serve themselves. Accompany the Hutsepot with tangy Dijon mustard and zesty horseradish for a burst of flavor with every bite.

Tips for Crockpot Adaptation:

To adapt this recipe for a crockpot, adjust the cooking times accordingly. Cook the meats on low for approximately 10 to 12 hours for tender results. Add the potatoes and turnips to the crockpot about 4 hours before serving. For the cabbage, cook it alongside the meats and vegetables during the last 30 minutes of cooking. Additionally, prepare the pea soup separately on the stove just before serving for optimal freshness and flavor.