Best 2 Hutsepot Belgian Boiled Dinner Recipes
Hutsepot, a traditional Belgian boiled dinner, is a hearty and flavorful dish that is perfect for a cold winter day. The main ingredients are beef or pork, vegetables, and herbs. The beef or pork is typically braised in a flavorful broth, along with onions, leeks, carrots, celery, and parsnips. Cabbage, potatoes, and turnips are also often added to the pot. The dish is seasoned with bay leaves, thyme, and peppercorns. Hutsepot is typically served with mashed potatoes, crusty bread, or a side of applesauce.
In this article, you'll find two delicious recipes for hutsepot: a classic version made with beef and a vegetarian version made with seitan. Both recipes are easy to follow and can be made in one pot. So gather your ingredients and get ready to enjoy a comforting and delicious Belgian boiled dinner.
**Classic Hutsepot with Beef**
This classic hutsepot recipe is made with beef chuck roast, vegetables, and herbs. The beef is braised in a flavorful broth until it is fall-apart tender. The vegetables are then added to the pot and cooked until they are tender but still have a bit of a bite. The dish is seasoned with bay leaves, thyme, and peppercorns.
**Vegetarian Hutsepot with Seitan**
This vegetarian version of hutsepot is made with seitan, vegetables, and herbs. The seitan is simmered in a flavorful broth until it is tender. The vegetables are then added to the pot and cooked until they are tender but still have a bit of a bite. The dish is seasoned with bay leaves, thyme, and peppercorns.
No matter which recipe you choose, you're sure to enjoy this hearty and flavorful Belgian boiled dinner.
HUTSEPOT (BELGIAN BOILED DINNER)
My parents and in-laws immigrated to the US in the 1920s. I have been researching their experiences and found some interesting recipes from that era. This one is a Belgian version of boiled dinner. You can substitute regular cabbage for savoy cabbage if necessary; also, omit the turnips entirely or substitute with rutabaga, if...
Provided by Carolyn Haas
Categories Other Main Dishes
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Brown meat in a dutch oven. Drain off fat and add water.
- 2. Clean vegetables and cut into small chunks. Add them and bay leaf to water.
- 3. Bring to a boil, lower heat and simmer for 1 hour. Taste and adjust seasonings. Remove bay leaf before serving.
BELGIAN HUTSEPOT
Make and share this Belgian Hutsepot recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 12h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- This recipe originates in Flanders where Savoy cabbage is much loved.
- The stock is made into a quick pea soup and served as a first course.
- It is similar to the French Pot au Feu although the former has peas and the latter garlic and leeks.
- Cover the beef, pork, pork bone, bay leaves and peppercorns in water in a large pot and bring to a simmer.
- Skim the foam away and cover; simmer 2 1/2-3 hrs until the meats are tender.
- Add the salt during the last hour.
- Prepare and reserve the vegetables.
- Wash the potatoes; do not peel if new.
- Wash, trim, core and cut the cabbage into 8 wedges.
- Peel and quarter the turnips.
- About 30 min before the meat is done add the potatoes and turnips.
- Remove the meats and vegetables from the broth; arrange the vegetables around the meat on a large platter, cover with foil and keep warm.
- Discard the pork bone.
- Strain the broth through cheesecloth and reserve 2 cups for the pea soup, returning the rest to the pot to cook the cabbage in.
- Simmer the cabbage 5-7 min until tender and remove; arrange on the meat platter.
- Meanwhile cook the peas in a separate smaller pot; puree in a blender with the reserved broth in small lots until smooth.
- Strain through a wire sieve discarding the pulp.
- Re-heat and serve as a first course garnished with croutons and chives.
- Then bring the hot platter to the table; slice meat and serve with mustard and horseradish.
- To adapt to a crockpot I would suggest[but have not tested] about 10-12 hrs on low for the meats, perhaps 4 hrs for the potatoes and turnips and do the cabbage with the meats and vegetables say the last 30 min.
- Do the peas separately on the stove at the last minute.
Nutrition Facts : Calories 657.1, Fat 25.9, SaturatedFat 9, Cholesterol 148.6, Sodium 792.6, Carbohydrate 51.1, Fiber 11, Sugar 10.3, Protein 53.6
Tips:
- To make the hutsepot even more flavorful, use a combination of beef and pork shanks.
- If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 2 minutes, then turning off the heat and letting them sit for 1 hour.
- Be sure to use a large pot for cooking the hutsepot, as it will need plenty of room to simmer.
- Serve the hutsepot with crusty bread or mashed potatoes for a complete meal.
Conclusion:
Hutsepot is a hearty and flavorful Belgian stew that is perfect for a cold winter day. It is made with a variety of vegetables, meat, and spices, and is typically served with bread or mashed potatoes. This traditional dish is a great way to use up leftover vegetables and is sure to please the whole family.
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